Beer makes everything better and that holds true in this recipe. Give your mac and cheese new life and depth of flavor with this little twist on a classic.
Beer Macaroni and Cheese
1 lb elbow macaroni cooked and drained
4 T butter
1 tsp chopped garlic
1/4 c flour
2 t hot sauce
1/2 c beer
4 c milk
1 t smoked paprika
3 cups of shredded cheese
1/2 t pepper
1 t salt
Melt butter over low heat in a large oven safe pan, add garlic and saute 1 minute. Add flour and stir, cook 2-3 minutes over low heat. Add beer, paprika and hot sauce. cook 1 minute. Will become a thick paste like consistency.
Slowly add milk and hot sauce while whisking, bring up temperature to almost boiling and heat until thickened (so it coats a spoon). Add salt and pepper.
Whisk in cheese. I used Sharp Cheddar, Parmesan and Monterey Jack. This is a good recipe to clean out the cheese drawer in the fridge, try your favorite combo, the good thing is beer goes with all types of cheese.
Add Macaroni to pan, stir until macaroni is evenly coated.
Place in a 300 degree preheated oven for 15 minutes. Sauce will thicken and crust will form on top, add grated cheese and herbs if desired.
Serve as a main dish or as a side to your favorite meal, like Raspberry Chipotle Pork Chops