Ingredients

The following ingredients have 4 Servings
  • 1/2 lb. Elbow Macaroni
  • 5 tbsp. Butter, (divided)
  • 1 tbsp. All-Purpose Flour
  • 1/2 c. .Heavy Cream
  • 1/2 c. .Ale or Lager
  • 1 1/2 c. .Shredded Cheddar Cheese
  • 1 tsp. Ground Mustard
  • 4 Sourdough Pretzels

Instruction

  • Preheat the oven to 350 degrees F.
  • Cook pasta according to package directions leaving the pasta al dente, drain and place back in the pot.
  • While the pasta is cooking, melt 1 tbsp. butter in a small saucepan over medium heat and whisk in the flour forming a roux; then add the heavy cream and ale; mix well.
  • Stir in the cheese and ground mustard and mix well until smooth; then lower heat and simmer until the sauce starts to thicken (approx. 5 minutes).
  • Add the cheese mixture to the cooked pasta and mix well; then place in four individual oven safe baking dishes or one 8x8 baking dish.
  • Crush the pretzels into bite size pieces using a mini food processor or blender, melt the remaining 4 tbsp. butter and mix the two together. Top the macaroni and cheese with the pretzels and bake for 20 minutes.