Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 6
Ingredients:
- 8 ounces elbow macaroni
- 4 tablespoons butter
- 1/4 cup flour
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk
- 1/2 cup beer or stout
- 8 ounces (2 cups) shredded Cheddar cheese
- ***Topping***
- 1 cup crushed pretzels tossed with 2 tablespoons butter
Preparation:
Cook the macaroni following package directions. Drain and rinse under hot water.
Melt the butter in a medium saucepan over medium heat. Stir in the flour, salt, garlic powder, dry mustard, and pepper. Cook, stirring, until smooth.
Add the milk and beer. Cook, stirring, until thickened and simmering.
Stir in the shredded Cheddar cheese and cook, stirring, until cheese is melted. Combine the sauce and the drained macaroni.
Spoon the macaroni mixture into the prepared baking dish. Sprinkle the buttery pretzel crumbs over the casserole.
Bake for 25 to 30 minutes, until hot and bubbly.
Serves 6.
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