Beer Mac'n'Cheese

12 oz. short-cut pasta, such as elbow macaroni (see note)

3 Tbsp. unsalted butter

3 Tbsp. all-purpose flour (see note)

1 1/2 cups milk

12 oz. (1 1/2 cups) lager beer (see note)

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. dry mustard powder

1 tsp. smoked paprika

1 tsp. kosher salt

1/2 tsp. black pepper

12 oz. extra sharp cheddar cheese, grated

1 cup shredded parmesan cheese

For topping:

1 cup panko bread crumbs

2 Tbsp. unsalted butter

1 tsp. kosher salt

1/2 tsp. black pepper

1. Preheat oven to 350 degrees F.
2. Cook your pasta according to package directions, making sure to not overcook it. Stop right at al dente, as the pasta will continue to cook in the cheese sauce. Set cooked, drained pasta aside.
3. Prepare the cheese sauce. Start by melting butter over medium heat in a large, heavy-bottom pot such as a Dutch oven. Once butter is melted and just beginning to bubble, at flour, whisking to combine. Stir the butter and flour mixture frequently for about 1-2 minutes, which helps cook out the raw flavor of the flour. Whisk in milk and beer, and whisk to combine with the butter-flour mixture (roux). Stir frequently until thickened. Once sauce becomes thick, add all the spices, and stir to combine. Stir grated cheddar and parmesan cheeses in one handful at a time, until melted. Remove from heat.
4. Add reserved, cooked pasta to the cheese sauce and stir to combine. If you are using an oven-safe pot such as a Dutch oven, you can leave your mac’n’cheese in the pot to bake in the oven. Or, at this point you can transfer your mac’n’cheese mixture to a greased 9x13” baking dish to finish in the oven.
5. Assemble the topping: melt butter, then pour it over the panko bread crumbs, salt and pepper. Mix well to combine and coat bread crumbs in melted butter. Spread topping evenly over the mac’n’cheese.
6. Bake mac’n’cheese at 350 degrees F for 30-35 minutes, until edges are brown and bubbling. If you like your topping extra crunchy, finish your mac’n’cheese under the broiler (watching closely so you don’t burn it!).
7. Serve as it is, or garnished with your favorite additions, such as hot sauce, crumbled bleu cheese, or candied or fried jalapeños (my favorite!).

Notes:

• You can certainly substitute your favorite gluten-free pasta, flour, and beer in this recipe. I have had great success using a variety of gluten-free pastas, gluten-free all-purpose 1:1 flour, and gluten-free beer.
• You can substitute low-sodium vegetable or chicken broth for the beer if you want to make a traditional mac’n’cheese.