Beer Mac n Cheese

• 2- 1/2 cups Uncooked Small Pasta (we Used Orecchiette)
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 8 ounces, fluid Milk
• 8 ounces, fluid Beer, We Used An Amber Beer
• 4 ounces, weight Gouda, Grated
• 8 ounces, weight Sharp Cheddar Cheese, Grated
• 1 pinch Black Pepper
• 1/4 teaspoons Paprika
• 1 pinch Nutmeg
• 1/2 cups Panko Bread Crumbs
• 1/2 cups Romano Cheese, Grated
• 1 leaf Chopped Parsley For Garnish

1. Preheat oven to 375 degrees F. Prepare a pot of water for the pasta and boil according to package directions, cutting 1-2 minutes off of cooking time since pasta will continue to cook in the oven.
2. Heat a saucepan over medium high heat and add butter.
3. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes.
4. Add milk and beer into saucepan whisking constantly, then add gouda and cheddar cheeses and stir until melted.
5. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens.
6. It will most likely NOT thicken like regular mac n cheese because of the beer, but you want it to thicken a little bit.
7. Stir in pepper, paprika and nutmeg.
8. Add cooked and drained pasta to a casserole dish and pour cheese sauce over top, mixing gently to combine.
9. Top with Panko bread crumbs, some more pepper and sprinkle with romano cheese.
10. Bake for 25-30 minutes, or until bubbly and golden on top.
11. Remove from oven and let cool for 5 minutes, top with fresh parsley.

pasta, butter, flour, milk, fluid, weight gouda, cheddar cheese, black pepper, paprika, nutmeg, bread crumbs, romano cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/beer-mac-ne28099-cheese/ (may not work)