Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Remove from the heat, leave covered to infuse for 10 mins, then strain. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Ingredients 1/2 pound cheddar cheese, grated (about 2 cups, packed) 1 teaspoon cornstarch 2 quarts water 1 tablespoon salt 2 cups uncooked elbow macaroni.
Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. It’s quick, easy, and will be ready in less than 30 minutes. This easy mac and cheese is made with a rich and creamy beer cheese sauce. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. This beer cheese sauce mac and cheese is a bold, rich, comforting and easy pasta recipe that everyone will love. For the macaroni: Preheat the oven to 350 degrees F.
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