Description
This pub-style mac and cheese features a creamy blend of sharp cheddar and Monterey Jack cheeses, enhanced with IPA and tangy mustard, topped with crunchy pretzel bread crumbs.
Ingredients
Units
Scale
- 8 oz dry elicoidali pasta
- 4 tbsp butter, divided
- 2 tbsp flour
- 6 oz beer (IPA recommended)
- 1/4 cup milk
- 1 tbsp coarse-ground mustard
- 6 oz sharp cheddar cheese, shredded
- 3 oz Monterey Jack cheese, shredded
- 1 cup crumbled pretzel bread
Instructions
- Boil the pasta according to the package directions until al dente. Drain and set aside.
- In a saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes to form a roux.
- Slowly add the beer to the roux, stirring until the mixture is smooth and combined.
- Stir in the milk and mustard, continuing to cook until the mixture thickens slightly.
- Gradually add the sharp cheddar and Monterey Jack cheeses, stirring until the cheeses are completely melted and the sauce is smooth.
- Add the cooked pasta to the cheese sauce, stirring to coat the pasta evenly.
- In a separate pan, melt the remaining 2 tablespoons of butter and toss with the crumbled pretzel bread.
- Transfer the mac and cheese to a baking dish and top with the buttered pretzel bread crumbs.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the top is golden brown and crispy.
- Serve hot and enjoy your pub-style mac and cheese.
Notes
For a different flavor, try using a different type of beer, such as a stout or lager. Elicoidali pasta is recommended for its ability to hold the sauce, but any tube-shaped pasta will work. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Carbohydrates: 65
- Fiber: 3
- Protein: 25
- Cholesterol: 90