Ingredients
1 lb macaroni noodles, cooked, cooled
4 tbsp unsalted butter
4 tbsp all-purpose flour
½ cup pale ale, or beer of your choice
2 cups whole milk
2 cups heavy cream
1 tsp salt
1 tsp paprika
½ tsp ground black pepper
4 cups monterey jack cheese, grated, divided
parsley, chopped
Preparation
Melt the butter on a saucepan over medium heat.
Add in the flour and whisk until the butter mixture starts to boil and bubble. Cook for another minute until it starts to lightly brown.
Deglaze with beer and reduce briefly.
Slowly whisk in the milk and cream. Continue to gradually whisk and cook for roughly 5 minutes until it starts to thicken up.
Add in the pepper, salt, paprika, and 3 cups of monterey jack cheese. Mix until the cheese has melted.
In a mixing bowl, combine both the hot cheese sauce and cooked pasta. Fold until evenly incorporated. You may need to do this in batches.
Transfer to a baking casserole and top with remaining cheese.
Transfer to the oven and broil at 440 degrees F or the oven’s highest temperature setting, for roughly 5 minutes, until the cheese has melted and a golden crust has formed.
Garnish with parsley before digging in!
