Guess where Austin and I went last night?
Did you guess BBQ? If so, you’re right!
We have an amazing group of friends, and we do lots and lots of group dinners. One person grills, and everyone else brings a dish to pass. For the latest BBQ, I made a beer mac and cheese and adapted the recipe from Warm Vanilla Sugar. I made it the night before, and the next day, I just warmed it up in the oven. It was awesome and a real crowd pleaser!
- 16 oz box of rotini noodles
- 2 tbs butter
- 2 tbs flour
- 1/2 cup skim milk
- 12 oz beer (I used Fat Tire)
- 8 oz shredded cheddar cheese
- 4 oz shaker parmesan cheese
- 1/4 tsp paprika
- 1/8 tsp black pepper
- 1/8 tsp nutmeg
- 1/2 cup panko bread crumbs
- Servings: 6
- Difficulty: easy
Preheat oven to 375 degrees.
Prepare pasta according to the box's instructions, but cook pasta for 1-2 minutes less.
Meanwhile, heat a saucepan over medium high heat and then add butter. Once the butter is melted and bubbling, whisk in flour to create a roux and cook until golden in color, 1-2 minutes.
Add milk and beer into saucepan whisking constantly. Add cheeses and stir until melted. Turn heat to medium and continue to stir while mixture thickens. Stir in pepper, paprika and nutmeg.
Spray cooking spray in a 9x12 casserole dish. Add the noodles, and pour cheese over top. Make sure the cheese seeps into the bottom. Top with panko bread crumbs. Bake for 25-30 minutes.