JIM'S BEER MAC AND CHEESE GRATIN

Jim's Beer Mac and Cheese Gratin image

This mac and cheese is so delicious! It has beer as a secret ingredient. It honestly is the best mac and cheese I've ever had.

Provided by JimChicago52

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

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Ingredients

½ pound penne pasta
3 tablespoons butter
3 tablespoons all-purpose flour
⅛ teaspoon ground nutmeg
2 cups beer (such as Goose Island® Honkers Ale)
1 ½ cups whole milk
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ pound sharp Cheddar cheese, grated
½ pound Gruyere cheese, grated
½ cup panko bread crumbs

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
Heat butter in a skillet over medium heat. Whisk flour into melted butter until a thick paste (roux) forms, about 2 minutes. Add nutmeg; cook and stir until incorporated, about 1 minute. Gradually pour beer and milk into roux, whisking constantly until smooth; bring to a boil. Reduce heat to medium low and simmer sauce for 5 minutes; season with salt and pepper.
Remove skillet from heat; stir 2/3 of the Cheddar cheese and 2/3 of the Gruyere cheese into the sauce until melted. Pour sauce over pasta and stir to coat; spoon into the prepared baking dish. Sprinkle remaining Cheddar cheese and Gruyere cheese over pasta mixture; top with bread crumbs.
Bake in the preheated oven until bubbling and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.4 g, Cholesterol 77 mg, Fat 25.3 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 15.2 g, Sodium 412.6 mg, Sugar 3.3 g