Beer Cheese-N-Mac Soup

Throw chopped onion, carrot, celery, jalapeños, and shallots into a soup pot with the butter and cook until tender, about 10 minutes. Add the flour, stir it around and cook another 2 minutes. Then add the milk, broth and beer (oh Nelly, it will smell good).

Let everything in the pot come to a simmer, and then you can toss in the broccoli, pasta, mustard and cloves. Cook until the broccoli is cooked through, about 10 minutes. (This is why you don’t want to cook the pasta all the way initially: they will cook further here). Finally, add the cheeses, stir, and voila! It’s beer cheese-n-mac soup!

Note: If you want it to remain brothy, take it off the stove right away. If you’re cool with it becoming thick and more like mac-n-cheese and less like soup, let it thicken up a bit on the stove. Either way, it’s delicious!

Shout-out to Skinny Fork for the inspiration!