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.