1 box pasta (I am partial to bow ties)
2 tablespoons butter
2 tablespoons flour
8 ounces milk (I used 4ozmilk and 4oz chicken stock)
8 ounces beer (I’ve used Magic Hat #9 and Yuengling)
8 ounces freshly grated sharp cheddar cheese (or be lazy and use a bag, whatever)
½ cup Parmesan
pinch of black pepper and salt
Scallion and or chopped parsley (optional)
Preheat oven to 375 degrees F. Prepare water for pasta and boil according to directions, cutting 1-2 minutes off of cooking time since pasta will continue to cook in the oven.
Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. Add chopped scallions to sauce.
Add cooked and drained pasta to a casserole dish and pour cheese over top, mixing gently to combine. Top with a sprinkle of cheese. (I do not believe in bread crumbs) Bake for 25-30 minutes, or until bubbly and golden on top.
Remove from oven and let cool for 5 minutes. Inhale. With beer.
*Notes - yum? Make it and let us know!