Ingredients

The following ingredients have 4 Servings
  • 1 pound elbow macaroni or shell pasta
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup evaporated milk (may need a little more if it seems too thick)
  • 8 ounces beer
  • 8 ounces sharp cheddar cheese (grated )
  • 4 ounces smoked Gouda cheese (grated )
  • 1/4 teaspoon smoked paprika
  • 1/2 cup Panko bread crumbs
  • Generous amount of black pepper

Instruction

  • Preheat oven to 375 degrees F.
  • Cook pasta in salted boiling water - about 12 minutes.
  • Melt butter in a saucepan over medium high heat.
  • Whisk in flour and cook, stirring constantly, until golden – about 2 minutes.
  • Add the milk and the beer, whisking constantly.
  • Add both cheeses and stir with a wooden spatula or spoon until melted.
  • Reduce heat to medium.
  • Simmer the cheese mixture for 5 minutes or so – just until it thickens slightly.
  • Stir in the pepper and smoked paprika.
  • Stir in the cooked macaroni.
  • 10. Spoon the mixture into a large, greased iron skillet or casserole dish.
  • 11. Top with bread crumbs.
  • 12. Bake for 30 minutes or until the dish is bubbling and has browned on top.
  • 13. Let stand a few minutes before serving.