Ingredients

The following ingredients have 7 Servings
  • 6 tbsp panko breadcrumbs
  • 1/2 tbsp unsalted butter, melted
  • 1/4 tsp dried rosemary
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 tbsp all-purpose flour
  • 1 cup beer
  • 1 cup whole milk
  • 3/4 tsp salt
  • 3/4 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 1/8 tsp pepper
  • 2 oz cream cheese
  • 8 oz yellow cheddar, shredded
  • 4 oz white cheddar, shredded
  • 8 oz elbow noodles, cooked to al dente according to the package directions and drained

Instruction

  • Stir together all the ingredients for the topping in a small bowl and set aside.
  • Preheat the oven to 425F. Spray the inside of a 9 by 13-inch casserole dish with cooking spray.
  • Melt the butter in a large saucepan over medium heat. Add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally.
  • Stir in the flour and cook for 30 seconds to 1 minute.
  • Slowly whisk in the beer and milk and stir in the salt, paprika, garlic powder, Worcestershire, and pepper.
  • Bring up to a simmer, turn the heat to low, and cook for 2 minutes, whisking constantly.
  • Whisk in the cream cheese until melted, and then whisk in the shredded cheese a handful at a time until it’s fully incorporated. Reserve 1 cup of the shredded yellow cheddar so you can stir it in along with the pasta. Once the cheese is incorporated, continue simmering for a minute or two while stirring until the cheese sauce is thick and creamy. Remove from the heat.
  • Stir the cooked pasta and reserved 1 cup shredded yellow cheddar into the cheese sauce, and pour it into the prepared casserole dish. Sprinkle on the topping.
  • Bake (uncovered) until bubbling throughout, about 15 minutes. To brown the top, run it briefly under the broiler once it’s done baking.
  • Serve warm!