Beer Cheese Mac

You read that right. This is as decadent as all get-out.

12oz. elbow macaroni, cooked as directed, to al-dente
2 T. unsalted butter
2 T .flour
1 C. milk
1 C. beer (I prefer dark ales)
4oz. smoked cheddar cheese, shredded
4oz. sharp white cheddar cheese, shredded
4oz. mild cheddar cheese, shredded
6 slices American cheese
1/4 tsp. smoked paprika
1/4 tsp. mustard powder
1/4 tsp. dried thyme
salt and pepper, to taste
10 fresh basil leaves, shredded


Melt butter in a saucepan over medium heat. Add flour and whisk to make a roux. Continue whisking until the roux start to turn golden and bubbles, about 2 minutes. Add milk and beer, stirring constantly. Cook for 5 minutes until the mixture begins to thicken slightly. Reduce heat to low and add cheeses by the handful, stirring to melt and incorporate.

Add paprika, mustard, thyme, and salt and pepper to taste. Pour sauce over pasta and stir to distribute.

Stir basil into pasta and serve.

{LDM}