Bust Head English Style Ale Infused Mac n’ Cheese


Recipe by Kaitlin Hill

This mac n’ cheese has it all with a crunchy top, gooey sauce, slight smokiness, and the addition of Bust Head to really take it over the top. The easy beer-infused cheese sauce comes together in minutes and only requires a handful of ingredients that you may already have on hand. You can eat this straight out of the pot or top it with buttery breadcrumbs and bake it to make it even more luxurious. Either way, this easy dish is certain to please.

Serves 4 - 6

Ingredients

12 ounces of small pasta

5 tablespoons of unsalted butter 
3 tablespoons of all-purpose flour

1 ½ cups of whole milk, at room temperature

12 ounces of Bust Head English Style ale, at room temperature  

1 teaspoon of garlic powder 
1 teaspoon of mustard powder
1 teaspoon of smoked paprika 
1 teaspoon of kosher salt

½ teaspoon of black pepper

12 ounces of extra sharp cheddar cheese, grated

6 ounces of parmesan cheese, grated

1 cup of panko breadcrumbs

Directions

Preheat the oven to 350°F and butter a 9x9 casserole dish.

Cook your pasta according to package instructions.

While the pasta is cooking, melt three tablespoons of butter in a large pot set over medium heat. Once melted, add whisk in the flour and cook for one to two minutes.

Slowly whisk in the milk and beer. Continue whisking until the sauce thickens and starts to bubble. This will take about two to three minutes.

Turn the heat off and add the grated cheeses. Fold the cheese into the sauce using a spatula and stir until completely melted.

Stir in the garlic powder, mustard powder, smoked paprika, salt, and pepper.

At this point, your pasta should be finished cooking. Strain the pasta and add it to the pot with the cheese sauce. Stir to combine.

Transfer the mac n’ cheese into the prepared baking dish and set aside.

To make the buttery breadcrumbs, melt the remaining two tablespoons of butter in a small sauté pan set over medium heat. Once the butter has melted, add the breadcrumbs. Toss the breadcrumbs in the butter until they are completely coated. Remove the pan from the heat and sprinkle the breadcrumbs over the top of the mac n’ cheese.

Place in the oven to bake for 35 minutes until the sauce is bubbling and the breadcrumbs have browned. Serve immediately!