Pub-Style Mac And Cheese

Name: Pub-Style Mac And Cheese
Ingredients: 8 ounces, weight Your Preferred Dry Pasta (We Used Elicoidali); 4 Tablespoons Butter; 2 Tablespoons Flour; 6 ounces, fluid Good Quality Beer (We Used An IPA); 1/4 cups Milk; 6 ounces, weight Sharp Cheddar Cheese, Shredded; 3 ounces, weight Monterey Jack Cheese, Shredded; 1 Tablespoon Coarse Ground Mustard; 1 cup Soft Pretzels Diced Into 1/4 In Pieces

9 ingredients

5 steps

Ingredients

8 ounces, weight Your Preferred Dry Pasta (We Used Elicoidali)
4 Tablespoons Butter
2 Tablespoons Flour
6 ounces, fluid Good Quality Beer (We Used An IPA)
1/4 cups Milk
6 ounces, weight Sharp Cheddar Cheese, Shredded
3 ounces, weight Monterey Jack Cheese, Shredded
1 Tablespoon Coarse Ground Mustard
1 cup Soft Pretzels Diced Into 1/4 In Pieces

Directions

1

Boil pasta according to directions on package. Drain and set aside. Preheat oven to 350 F.
2

In a saucepan melt half of the butter then stir in the flour and cook over medium heat for 2 minutes. Add beer and mix until combined. Add milk and cook over medium heat for 5 minutes until slightly thickened, stirring frequently.
3

Add cheeses and mustard and reduce heat to low. If it's too thick add a little more milk. You want a medium thickness to the sauce. Stir and mix until melted.
4

In a separate pan melt the remaining half of the butter over medium heat. Then add pretzels and mix until pretzel pieces are coated with butter.
5

Combine cheese sauce and pasta and add it into a 4 quart oven safe dish. Bake at 350 F for 15 minutes. Remove from oven and sprinkle pretzel pieces over mac and cheese and return to oven and bake 15 minutes. Remove from oven and enjoy.