So I just completed my first year as a clinical psych doctoral student! I'm so thrilled to be doing what I've always wanted to do with my life. As a consequence of being so busy and happy, however, I've had a less of an interest in cooking. I suspect that interest will reemerge again at some point, but in the meantime I'm trying not to completely neglect this blog. Tonight I found a recipe worth sharing and managed to a.) take pics and b.) not improvise too much. Chedder. Beer. Macaroni. Cheese. Seriously. It sounds too good, right?
Cheddar and Beer Mac and Cheese
Adapted from How Sweet It Is. Serves 4-6.
2 1/2 cups uncooked elbow noodles
2 Tbsp butter
2 Tbsp. flour (plus 2 more Tbsp if needed)
8 ounces milk
8 ounces beer (we used Sam Adams Summer Ale)
8 ounces grated chipotle cheddar cheese
3 ounces parm cheese
1/2 cup panko or regular bread crumbs
pepper, garlic powder, red pepper flakes (optional)
Preheat oven to 375 degrees.
Boil pasta according to directions, but cook 1-2 minutes less than directed. The pasta will finish cooking in the oven.
In a saucepan, heat butter over medium-high heat. Once the butter is melted, whisk in 2 Tbsp. of flour and cook until bubbly and golden. Then whisk in the milk and beer. Turn the heat down to medium-low and add the cheese, stirring until the cheese is melted. After a few minutes, you can add 1-2 more Tbsp. of flour if you want your sauce to be thicker. (I added 4 Tbsp total.) The sauce will still be somewhat thin, I guess because of the beer. Stir in some pepper, a pinch of garlic powder, and red pepper flakes if you want it spicier.
Put the cooked and drained noodles in a casserole dish and pour the sauce on top. Stir the noodles around a little to let the sauce mix with the noodles. Sprinkle bread crumbs on top and a little more cheese (just sprinkle some over the top if you want).
Bake 25-30 minutes or until bubbly.
Enjoy! I liked mine extra-peppery, fyi.