Ingredients
Mac & Cheese
1/2 lb. elbow macaroni3 Tbsp butter 3 Tbsp flour 1 tsp powdered mustard 8 oz heavy cream 12 oz Doggie Style Classic Pale Ale 1 cup milk 1/2 c. yellow onion, finely diced 1 bay leaf 1/2 tsp paprika 1 large egg 12 oz sharp cheddar, shredded 1 tsp kosher salt Fresh black pepper
Topping
3 Tbsp butter 1 cup panko breadcrumbs
Directions
- Preheat oven to 350°F.
- Bring a large pot of salted water to boil and cook pasta al dente¹.
- While the pasta is cooking, melt butter in a separate pot. Two pots? You can handle it.
- Whisk flour and mustard into the butter pot and keep it moving for about five minutes. Don't get lazy; make sure it's free of lumps.
- Stir in Doggie Style, cream, milk, onion, bay leaf, and paprika.
- Simmer for 10 minutes and remove the bay leaf.
- Temper² in the egg by mixing a spoonful of the warm sauce into a bowl with the egg.
- Once it's reached a warm temperature, add the egg mixture into the sauce.
- Stir in about 3/4 of the cheese.
- Season with salt and pepper, making sure both lids to the shakers are screwed on tight.
- Fold (like your lucky t-shirt) the macaroni into the mix and pour into a 2-quart casserole dish.
- Sprinkle casserole with remaining cheese.
- Melt additional butter in a sauté pan and toss with the breadcrumbs.
- Bake for 30 minutes.
- Remove from oven and rest for 5 minutes before serving. Five minutes—no cheating.
1This means you'll cook your macaroni until it's firm, not completely soft, Then pretend you're in an Olive Garden commercial and say it out loud. Al dente! 2 Calm down. All you're doing is diluting the egg slowly with the warm mixture so it doesn't curdle. Because "curdle" just sounds gross.
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