Our mac and cheese has gotten boozy! A traditional mac and cheese with an added depth of flavour that the pale ale provides. Indulgent comfort food at its best.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
846
Ingredients
450g
macaroni pasta
60g
butter
1
garlic clove, crushed
60g
plain flour
400ml
whole milk
150ml
pale ale
1tsp.
English mustard
175g
mature Cheddar cheese, grated
25g
fresh white breadcrumbs
Directions
Step 1Preheat grill to medium. Bring a large pan of salted water to the boil and cook the pasta for 7min until al dente. Drain.
Step 2Meanwhile, melt the butter in a large pan and sizzle the garlic for a few seconds. Stir in the flour and cook for 1min. Take off the heat and gradually beat in the milk, followed by the pale ale, using a wooden spoon. Heat gently, stirring constantly, until mixture thickens, about 5min. Take off the heat, stir in the mustard, about 3/4 of the cheese and the drained macaroni. Check the seasoning (it will take quite a lot).
Step 3Empty into and ovenproof serving dish or pan and sprinkle over remaining cheese and breadcrumbs. Grill for about 5min until piping hot and golden brown. Serve immediately with a crisp green salad.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
