Beer Macaroni and Cheese

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)

Directions
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.

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Source: http://ibreakplates.com/2012/08/beer-macaroni-and-cheese/

*Notes - yum? Make it and let us know!