Ingredients

The following ingredients have 4 Servings
  • 1 lb uncooked cavatappi pasta
  • 4 tbsp salted butter
  • 3 tbsp flour
  • 3 cups whole milk
  • 1 cup Irish ale (or comparable beer)
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 14 oz grated sharp Irish white cheddar
  • 1/3 cup sliced green onions
  • 1 cup unseasoned breadcrumbs
  • 2 tbsp melted salted butter
  • 1 1/2 tbsp finely chopped fresh parsley

Instruction

  • Pre-heat oven to 350°F. In a medium pot, cook noodles according to package instructions. 
  • While noodles are cooking, prepare the cheese sauce. Heat 4 tbsp of salted butter. Once melted whisk in the flour till thick. Slowly add the milk, whisking between each cup, and then whisk in the ale. Add the cheese and whisk till melted. Add salt, pepper, and green onions and gently whisk. 
  • Drain the pasta and add it to the cheese sauce. Gently stir to fold the noodles into the sauce. Pour pasta into an oven safe baking dish (9x13 will work well, or a 12-inch round baking dish). 
  • Stir the breadcrumbs, melted butter, and parsley together. Top mac and cheese with breadcrumb mixture. Bake uncovered for 20 minutes.