Description
A creamy macaroni and cheese recipe featuring the flavor of pumpkin ale.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 cup pumpkin ale
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyère cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until smooth. Cook, stirring, until the sauce thickens, about 5 minutes.
- Stir in the pumpkin ale and bring the mixture to a simmer.
- Reduce heat to low. Add the shredded cheddar and Gruyère cheeses, stirring until completely melted and the sauce is smooth.
- Stir in the salt, pepper, and nutmeg.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Serve immediately.
Notes
- For a baked version, transfer the mixture to a baking dish, top with breadcrumbs, and bake at 375°F for 15 minutes.
- Use a dark or spiced pumpkin ale for deeper flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
- Cholesterol: 90
Keywords: pumpkin ale, macaroni and cheese, cheese sauce, comfort food, pasta