Beer and baked mac n’ cheese are a match made in culinary heaven.
Contents
Ingredients
- 1(16-oz.) package short pasta
- 1/4 c.(1/2 stick) unsalted butter
- 1shallot, chopped
- 1garlic clove, chopped
- 1/4 c.all-purpose flour
- 1/4 tsp.cayenne pepper
- 1 c.Anchor Steam beer
- 2 c.half-and-half
- 2 tsp.Dijon mustard
- 8 oz.Havarti cheese, grated (about 2 cups)
- 8 oz.extra-sharp Cheddar cheese, grated (about 2 cups), divided
- Kosher salt and freshly ground black pepper
Directions
-
- Step 1
Cook pasta according to package directions until al dente. Drain.
- Step 2 Preheat oven to 425°F. Melt butter in a large skillet over medium heat. Add shallot and garlic and cook until golden, 2 to 4 minutes. Whisk in flour and cayenne pepper and cook 1 minute. Gradually whisk in beer and cook 1 minute. Whisk in half-and-half and mustard. Bring to a boil and cook until thickened, 1 to 2 minutes. Reduce heat to low and simmer, whisking occasionally, 5 minutes.
- Step 3 Remove from heat and whisk in Havarti and 1 cup of cheddar until smooth. Season with salt and black pepper. Fold in pasta. Transfer mixture to a 3-quart baking dish. Sprinkle with remaining cheddar. Bake until golden brown, 15 to 20 minutes. Let stand for 5 minutes before serving.
- Step 1
