Mac and Beer Cheese

Ingredients

Pasta

• 16 oz elbow macaroni

Sausage

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

Cheese Sauce

• 1 c heavy cream
• 1 1/4 c of your favorite ale
• 3 Tbsp butter
• 1/3 c flour
• 1 clove garlic, minced
• Ground black pepper
• 1/2 lb white sharp/stout cheddar cheese
• 1/2 lb gouda cheese (quality doesn't matter)

Topping

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

Instructions

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