Prep 30 mins
Cook 30 mins
I had a beer and cheese dip at the Melting Pot last Christmas and it was amazing. So when I came across this recipe, I knew it would be a winner. This is one of my husbands favorite dishes.
- 354.88 ml elbow macaroni
- 4.92 ml and 1/2 tsp salt, divided
- 29.58 ml butter
- 14.79 ml light flavor olive oil
- 1 large shallot, finely minced
- 44.37 ml all-purpose flour
- 473.18 ml whole milk
- 226.79 g sharp cheddar cheese, shredded
- 118.29 ml dark beer
- 9.85 ml full strength prepared stone ground mustard
- 4.92 ml garlic powder
- 2.46 ml black pepper, freshly ground
- Preheat oven to 350 degrees.
- In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 10 minutes or until pasta reaches desired tenderness. Drain.
- Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 8 ounces of cheese and stir until completely melted. Remove from heat and add beer, mustard, garlic powder, pepper and remaining salt. Stir well.
- Spray a 9” x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9” x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and continue cooking, uncovered for another 15 minutes.
- Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.
My husband loved this. He thought that the beer flavor was very strong, but enjoyed it. I used a blend of sharp and monterey jack cheese. This was easy to make. Thanks!