Pumpkin Beer Mac 'n Cheese
Author: Lauren
Cuisine: American
Prep time:
Cook time:
Total time:
- 3 cups elbow noodles
- 3 tablespoons butter
- 3 tablespoons flour
- 2 tablespoons cornstarch
- 1 cup milk
- 8 oz of DuClaw 62 Imperial Pumpkin Ale
- 2 cups cheddar cheese
- Salt + Pepper
- Pinch of nutmeg
- ½ cup Panko
- 1 tablespoon thyme
- Toasted pumpkin seeds
- Preheat oven for 375 degrees
- In a saucepan, prepare the elbow noodles by boiling them with a pinch of salt until al dente.
- In a saucepan on medium-low heat, melt butter and add flour and cornstarch. Whisk continuously to create a roux.
- Add the beer and milk, keep stirring.
- Add the cheese as well as the nutmeg and stir until the cheese is melted and the sauce is a melted, cheesy wonderland.
- In a bowl, combine the panko and thyme.
- In a medium serving dish, pour in the noodles and then cover with the cheese sauce. Add the thyme-panko mixture and sprinkle on toasted pumpkin seeds.
- Bake in oven for 25-30 minutes.
Recipe by Lauren Anne at https://bylaurenanne.com/pumpkin-beer-mac-n-cheese/
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