Beer cheese macaroni & cheese

• 4 tbsp Unsalted buttet
• 1/4 cup All-purpose flour
• 2 can Miller beer
• 1 1/2 cup Milk
• 3 cup Shredded sharp cheddar cheese
• 1 cup Softened cream cheese
• 1 Salt & pepper to taste
• 4 oz Crustless bread
• 2 tbsp Melted unsalted butter
• 1 lb Cavatappi pasta, cooked al dente, drained

1. Preheat oven to375.
2. Butter a large rectangular baking dish.
3. Fill stock pot with water & 1 can beer.
4. Bring to boil & prepare pasta.
5. In a sauce pan over med heat, melt 4 tblsp butter.
6. Add flour & cook, stirring frequentley, about 3 min.
7. Whisk in the milk & 2 cups of beer, cook stirring frequently until thickened, about 5 min.
8. Add 11/2 cups of each cheese & stir until melted.
9. Season with salt, pepper, & cayenne.
10. Tear the bread into crumbs.
11. In small bowl stir together bread crumbs & 2 tblsp melted butter & season with salt.
12. In large bowl combine the pasta & the cheese sauce, then pour into baking dish.
13. Top with remaining cheese & the buttered bread crumbs.
14. Bake until cheese is golden & bubbly, about 40 min.
15. If top becomes too dark cover with foil.
16. Let stand 10 min before serving.

buttet, allpurpose, miller beer, milk, cheddar cheese, cream cheese, salt, bread, butter, cavatappi pasta

Taken from cookpad.com/us/recipes/331635-beer-cheese-macaroni-cheese (may not work)