Beer Mac & Cheese
Chef Sarah Schafer
¼ cup All-purpose flour
¼ cup Butter
2 cups Milk
1 cup Negra Modelo (or a stout beer of your choice)
½ tsp Onion powder
½ tsp Black pepper
1 tsp Salt
½ tbsp Dijon mustard
1 pkg (1 ¾ cups) Tillamook Smoked Provolone, Slices (remove paper, chop, and reserve ¾ cup for topping)
1 pkg (2 cups) Tillamook Colby Jack Cheese, Shredded
¼ lb Smoked bacon, cooked until crispy then chopped
16 oz Pasta (We use Cavatappi because it has little pockets for cheese to hide. If you can’t find it penne works too)
8 inch Baking dish
Preheat oven to 400°.
In boiling slightly salted water, cook pasta 1-2 minutes less than package directions. Rinse in cold water and set aside. It should be al dente because you will be cooking it further in the oven.
Heat milk in a small sauce pan on the stove just until warm, do not boil.
Melt butter in a medium pot over medium-low heat; slowly whisk in flour until smooth.
Cook, whisking constantly for 1 minute. Gradually whisk in warm milk and cook, whisking for 5 minutes or until thickened.
Slowly add beer and cook, whisking again constantly, 2 minutes.
Whisk in salt, black pepper, onion powder, Dijon mustard, and 3 cups of the cheeses, mix until smooth; stir pasta into sauce mixture add the cooked bacon.
Spoon pasta and bacon coated mixture into a lightly greased 8 inch baking dish; top with remaining Provolone cheese.
Bake at 400° uncovered, for 20 minutes.
Let Mac & Cheese sit for 5 minutes before serving.