Black Musket Stout Mac & Cheese

Black Musket Stout Mac & Cheese

Yields1 Serving

 1 lb Elbow or Rotini Macaroni
 4 tbsp Butter
 4 tbsp Flour
 12 oz Black Musket Stout
 3 cups Milk Or Half & Half
 ½ tsp Salt
 Dash Of Cayenne Pepper
 1 tbsp Dijon
 8 oz Shredded Cheddar Cheese
 8 oz Gruyere Or Other Cheese
 *Use any combination of cheeses to equal 16 ounces

1

Cook macaroni in boiling salted water until al dente; drain and set aside.

2

In large Dutch oven or saucepan, melt butter over medium-high heat. Stir in flour; cook 1 minute.

3

Whisk in beer, Dijon, salt and pepper until smooth; cook for about 2 minutes. Whisk in milk bring mixture to a slow boil, stirring often. Off heat, stir in cheeses until melted.

4

Stir pasta into cheese sauce until well combined. Pour into large baking dish.

5

Combine about 1 cup fresh bread crumbs with 1 tablespoon melted butter. Sprinkle over top. Place under broiler until lightly browned, about 2-3 minutes.

Ingredients

 1 lb Elbow or Rotini Macaroni
 4 tbsp Butter
 4 tbsp Flour
 12 oz Black Musket Stout
 3 cups Milk Or Half & Half
 ½ tsp Salt
 Dash Of Cayenne Pepper
 1 tbsp Dijon
 8 oz Shredded Cheddar Cheese
 8 oz Gruyere Or Other Cheese
 *Use any combination of cheeses to equal 16 ounces

Directions

1

Cook macaroni in boiling salted water until al dente; drain and set aside.

2

In large Dutch oven or saucepan, melt butter over medium-high heat. Stir in flour; cook 1 minute.

3

Whisk in beer, Dijon, salt and pepper until smooth; cook for about 2 minutes. Whisk in milk bring mixture to a slow boil, stirring often. Off heat, stir in cheeses until melted.

4

Stir pasta into cheese sauce until well combined. Pour into large baking dish.

5

Combine about 1 cup fresh bread crumbs with 1 tablespoon melted butter. Sprinkle over top. Place under broiler until lightly browned, about 2-3 minutes.

Black Musket Stout Mac & Cheese