The Pioneer Woman Tasty Kitchen
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Pub-style Mac and Cheese

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Level: Easy

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Description

An upscale transition from boxed mac and cheese. All the ingredients work together perfectly.

Ingredients

  • 8 ounces, weight Your Preferred Dry Pasta (We Used Elicoidali)
  • 4 Tablespoons Butter
  • 2 Tablespoons Flour
  • 6 ounces, fluid Good Quality Beer (We Used An IPA)
  • ¼ cups Milk
  • 6 ounces, weight Sharp Cheddar Cheese, Shredded
  • 3 ounces, weight Monterey Jack Cheese, Shredded
  • 1 Tablespoon Coarse Ground Mustard
  • 1 cup Soft Pretzels Diced Into 1/4 In Pieces

Preparation

Boil pasta according to directions on package. Drain and set aside. Preheat oven to 350 F.

In a saucepan melt half of the butter then stir in the flour and cook over medium heat for 2 minutes. Add beer and mix until combined. Add milk and cook over medium heat for 5 minutes until slightly thickened, stirring frequently.

Add cheeses and mustard and reduce heat to low. If it’s too thick add a little more milk. You want a medium thickness to the sauce. Stir and mix until melted.

In a separate pan melt the remaining half of the butter over medium heat. Then add pretzels and mix until pretzel pieces are coated with butter.

Combine cheese sauce and pasta and add it into a 4 quart oven safe dish. Bake at 350 F for 15 minutes. Remove from oven and sprinkle pretzel pieces over mac and cheese and return to oven and bake 15 minutes. Remove from oven and enjoy.

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