Mac & Beer Cheese

Pasta:

• 16oz dry elbow macaroni, cooked

Sausage:

• 1 Tbsp olive oil
• 1 Tbsp of your favorite ale or olive oil
• 16 oz andouille or smoked sausage

Cheese sauce:

• 1 c heavy cream
• 1 1/4 c favorite ale or chicken broth
• 3Tbsp butter
• 1/3 c flour
• 1 clove garlic
• Ground black pepper
• 1/2 lb white cheddar stout/sharp cheddar
• 1/2 lb gouda cheese (it can be a cheap one if you want)

Topping:

• 1 c Panko breadcrumbs
• 1 tsp paprika
• 1/2 tsp parsley
• 1/2 tsp rosemary

1.) Preheat oven to 375°F and spray a 13x9" baking dish with cooking spray. 2.) Cook pasta according to package directions. 3.) Saute the sausage with olive oil and ale until good and browned. Drain. 4.) Scald the cream and beer/chicken broth (heat until just about to boil) in a medium saucepan. 5.) In a small microwavable bowl, microwave butter and flour until the butter has melted. Stir to make a thick paste. 6.) Drop paste into the heated cream-beer mixture, continue cooking over low-medium heat until thickened. Stir in the garlic and pepper. Stir in cheese (you may need to move the sauce to a larger bowl). If the sauce is too thick, thin with more beer/chicken broth, if too thin, add more cheese. 7.) In a small bowl, whisk together the topping ingredients. 8.) Toss cheese sauce with macaroni and sausage. 9.) Spoon into the prepared baking dish and sprinkle with the topping. 10.) bake for 8-10 minutes or until golden brown. Serve warm.