Beer Mac and Cheese
This is the ultimate in comfort food, creamy and wickedly flavorful this mac and cheese is going to win you over! It's perfect for a side dish to a weeknight meal, game day, and to bring to a party.
Servings: 12 + servings
Ingredients
- 2 lb elbows yes 2 lbs I double-checked
- 3 tablespoons butter
- 3 tablespoon flour
- 1 12 oz corona regular or light beer, not a heavier beer or IPA
- 2 ½-3 cups whole milk
- 2 teaspoons Knorr chicken bouillon
- ½ teaspoon Tabasco 10+ drops
- 1 teaspoon dry mustard
- 2 lbs shredded cheddar cheese 4 cups shredded cheese
- ½ teaspoon coarse salt I use coarse kosher salt adjust according to taste
- ½ teaspoon coarse black pepper
Instructions
- This is a large recipe using 2 lbs of pasta, you can cut the recipe in half if you'd like.
- Cook the pasta according to the package directions. Large elbows are key as they swell nicely when cooked. Allowing there to be plenty of noodles for the amount of sauce. Do not rinse the noodles.
- As the pasta cook, make the sauce.
- In a saucepan, heat the butter and flour over medium-high heat and whisk until melted.
- Slowly add in the beer and milk slowly so the sauce is thick.
- Add in the chicken flavor, tabasco, dry mustard, and cheese.
- Stir with a spatula or wooden spoon to combine well.
- Add salt and pepper to taste.
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