Kilt Lifter Mac & Cheese

The American Craft Beer Cookbook, p. 186

4 tablespoons butter

¼ cup flour

½ cup vegetable or chicken broth

1 cup whole milk

¼ cup Scotch ale

2 garlic cloves, minced

1 teaspoon dry mustard

1/8 teaspoon cayenne pepper

1 teaspoon salt

8 ounces sharp cheddar cheese, grated (2 cups)

1 ½ pounds elbow macaroni, or other small-shape pasta of your choice

This particular Scotch ale is a great flavoring for mac and cheese and is also damn good by itself.

Preheat the oven to 375F and begin heating a large pot of salted water to boil for the pasta.

Melt the butter in a saucepan over medium heat. Add the flour, stir to combine, and cook for about 2 minutes, taking care not to brown the flour. Add the broth and bring to a simmer, stirring to prevent lumps. Reduce the heat to medium-low, add the milk and ale, and bring the mixture back to a simmer, stirring frequently. Add the garlic, mustard, cayenne, and salt, stirring to incorporate.

The makings of greatness.

Add 1 ½ cups of the cheese, a handful at a time, stirring to make sure the cheese melts evenly and is fully incorporated before adding the next handful. Remove the pan from the heat and set aside, covered.

Cook the pasta in the boiling water according to the directions on the package, or until al dente. Drain well and combine with the slightly cooled sauce.

Divide the macaroni and cheese mixture into individual ramekins, divide the remaining ½ cup cheese over the tops of the casseroles, and bake for 10 minutes, until the sauce is bubbly and the top is browned. 

I went with a single large casserole instead of ramekins. Mostly because I don't own enough ramekins.

Serve hot.

Served with some nice sauteed asparagus.

My Rating: 4/5 "It's beer cheese mac and cheese, and it's delicious. Very comforting and substantial, and the sauce is seasoned incredibly well. Like most natural-cheese mac and cheeses this doesn't keep at all well as leftovers, but on that first sitting? Amazing stuff."