I’ve always loved mac & cheese, and over the past couple of years this has become my go-to recipe. I use my favorite Colorado beer in it every time: Ska’s Modus Hoperandi.

Beer Mac and Cheese

2  c. macaroni, cooked according to pkg. directions, and drained

2 tablespoons butter

2 tablespoons flour

8 ounces whole milk

8 ounces beer (I’ve used many types, though never tried it with a dark beer; now I always go with Modus)

8 ounces freshly grated cheddar cheese

4 ounces freshly grated Parmesan cheese

1/4 teaspoon paprika

pinch of black pepper

pinch of nutmeg

1/2 cup panko bread crumbs (I often like to use a little more than half cup)

Preheat oven to 375.

Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. Stir in pepper, paprika and nutmeg.

Add noodles to a casserole dish, then pour cheese over top, mixing gently to combine. Top with panko bread crumbs and bake for 25-30 minutes or until bubbly and golden on top.

Remove from oven and let cool for 5 minutes.