Beer Mac and Cheese

• 2- 1/2 cups Uncooked Whole Wheat Elbow Noodles
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 8 ounces, fluid Milk
• 8 ounces, fluid Beer (I Used An Amber Beer)
• 8 ounces, weight Freshly Grated Cheddar Cheese
• 4 ounces, weight Freshly Grated Parmesan Cheese
• 1 whole Pinch Of Black Pepper
• 1/4 teaspoons Smoked Paprika
• 1 whole Pinch Of Nutmeg
• 1/2 cups Panko Bread Crumbs
• 10 leaves Basil (large), Chopped For Garnish

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

whole wheat elbow noodles, butter, flour, milk, amber, cheddar cheese, parmesan cheese, black pepper, paprika, nutmeg, bread crumbs, basil

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