I used somewhat local Tillamook White Cheddar, which is delicious. We chose the Fat Tire Amber Ale because I'm not a fan of IPAs, which the dip used (we bought a 6-pack so I didn't want to get shorted out of the leftover beer!) This mac and cheese got better with each plate of leftovers! The beer taste was a little stronger and we declared it the best mac and cheese I've ever made!
White Cheddar Beer Mac and CheeseVeggie by Season original
12 oz. short cut pasta (we used shells)Kosher salt2 tbsp. butter1/2 large or 1 small yellow onion, mincedBlack pepper
3 tbsp. flour
1 c. beer of choice
1 c. 2% milk
2 tbsp. coarse ground mustard (I like inglehoffer from World Market)
12 oz. fresh grated sharp white cheddar
Preheat oven to 400*
Bring a large pot of water to a boil, salt and add pasta, cook to al dente, about 8-10 minutes.
Heat a shallow skillet over medium-low heat, melt butter and add onions
Saute' onions for 2-3 minutes, until translucent, season with salt and black pepper.
Add flour, whisk to cook for a minute then turn heat up to medium-high.
Add beer, whisk flour clumps into beer and reduce liquid by half.
Add milk and bring mixture to a simmer, turn heat off.
Add mustard and cheese, use a spatula and stir using a figure-eight motion.
Taste cheese sauce and add more salt and pepper if necessary.
Drain pasta and pour into a baking dish, add cheese sauce and stir well to combine.
Bake for 15-20 minutes, or until desired brownness and crunch.