Mac and Cheese with Garlic and Stout
(Serves 8)
16 ounces elbow macaroni or penne noodles
4 tablespoons margarine or butter, divided
1 ½ teaspoons salt, divided
2/3 cup panko bread crumbs
4 tablespoons whole wheat flour
½ cup minced garlic
½ teaspoon fresh ground black pepper
2 cups skim milk
½ cup Irish stout beer
1 ½ cups sharp cheddar cheese
1 ½ cups Italian cheese blend
Preheat your oven to 375 degrees Fahrenheit. Spray a 9×13-inch baking dish with non-cooking spray.
Cook the pasta according to the instructions on the box, al dente will work well. Allow the pasta to cool and then set it aside for use later.
Microwave 1 tablespoon of margarine/butter to melt it. Stir in ¼ teaspoon salt until it’s dissolved thoroughly. Add the panko crumbs to the melted margarine/butter and coat them evenly, set them aside.
Add the remaining margarine/butter to a large saucepan that has been placed over medium heat. Add the flour to the butter and cook it until it is light brown, stirring it frequently to keep it from scorching. Stir in the minced garlic as well as the remaining salt and pepper. Slowly add milk and stout, whisking it constantly. Increase the heat to medium high heat and then add the cheese to allow it to melt and mix thoroughly.
Combine the cooked pasta and cheese mixture. Pour the combined pasta and cheese into a prepared pan. Sprinkle the bread crumbs over the top of the noodles.
Bake the mac and cheese for 30 minutes or until the bread crumbs are lightly browned. The sauce will also be bubbly.