Mac and Mushrooms in Lager Cheese Sauce

Heat a large pot of water on the stove (add salt and/or olive oil according to package instructions, to avoid sticking pasta).

Heat the olive oil in a large saute pan over medium heat. Add the sliced mushrooms. Add sea salt and ground black pepper to taste. Stir occasionally, until the mushrooms are nicely browned. Set aside.

When your water is boiling, add the shells and cook according to package instructions. When done, drain it and set aside in a large bowl.

In a large saucepan, start the roux. Add the butter into the pan and melt over medium heat. Add the flour and whisk until a paste is formed. Once the roux has thickened, add the milk. Whisk until milk is warmed up (you can wait until it boils slightly), but don’t burn it. Once the milk is hot, add the cheese in parts and stir until all of the cheese has melted. Add the lager, and whisk until well blended. You’ll notice the difference in volume and smoothness. Finally, add the mushrooms to the sauce and mix, coating all of the mushrooms. Pour the sauce over the pasta and gently toss to coat. Enjoy!