Beer Mac n' Cheese

This is the perfect Fall / Football side dish for any potluck, family dinner or tailgate.

Here is how I get this perfectly seasoned, beer infused cheesy pasta dish!

Boil noodles of choice to al dente.

After draining the noodles, return the pot to the stove and heat a tablespoon of EVOO or butter over medium low heat.  Add diced onions.  Cook until translucent and soft (5-6 minutes) stirring often. Add beer to onions and let it cook for another 10 minutes until the liquid has evaporated.
Add the 3 tablespoons of butter to the onions and once melted whisk in the flour until there are no clumps.  Add the mustard and continue to stir until all incorporated.

Add the milk, bay leaf and paprika (optional) and stir every few minutes until it starts to thicken (10-12 minutes).  Remove the bay leaf. 

Next, temper in the egg.  To do this, whisk the egg in a different bowl, add a tablespoon of the milk mixture to the egg while continuously stirring not to scramble the egg.  Repeat that step one more time and then add the egg mixture into the large pot.  Stir in the sharp cheddar cheese's (white and yellow) while continuing to stir until fully melted.

Once all the cheese is melted, add salt and pepper and the cooked pasta back to the pot and mix until every piece is CHEESY!

Preheat oven to 375 degrees F. Pour into a 9x13 casserole dish and spread evenly.

In a small sauté pan, melt 3 tablespoons of butter and panko bread crumbs together.  Top the mac & cheese with the bread crumb mixture and bake in the oven for 30 minutes or until edges are crispy and bubble.

This dish makes great leftovers, and freezes well.  Let the mac & cheese cool over night in the fridge, cut individual portions, wrap in foil, label/date and freeze for a easy single potion of mac & cheese any day of the week for you and/or your kids!

INGREDIENTS
1 lb. pasta (macaroni, shells etc)
1/2 cup  light beer (lager or pilsner)
3 tbsp butter
3 tbsp AP Flour
1 tbsp dijon mustard or mustard powder
1/2 tsp paprika (optional)
1/2 yellow onion finely chopped
3 cups milk (I use whole)
1 bay leaf
1 large egg
2 cups sharp yellow cheddar cheese shredded
2 cups sharp white cheddar cheese shredded
1 tbsp Olive oil
Salt and Pepper


Topping
3 tbsp butter
1 cup panko bread crumbs
1/2 cup grated parmesan

Servings: 12 large portions