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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
1 1/2 cups elbow macaroni |
1 teaspoon and 1/2 tsp salt, divided |
2 tablespoons butter |
1 tablespoon light flavor olive oil |
1 large shallot, finely minced |
3 tablespoons all-purpose flour |
2 cups whole milk |
8 ounces sharp cheddar cheese, shredded |
1/2 cup dark beer |
2 teaspoons full strength prepared stone ground mustard |
1 teaspoon garlic powder |
1/2 teaspoon black pepper, freshly ground |
Directions:
1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. 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.
5. Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.
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