Beer Cheese & Mac

 

Ingredients

· 1 pound medium shell or cavatappi pasta

· 1 cup amber beer

· 1 cup half-and-half

· 12 ounces cream cheese

· 1 tablespoon Shichimi Togarashi

· 1/2 teaspoon dry mustard powder

· Freshly ground black pepper

· 8 ounces extra-sharp cheddar cheese, shredded (about 2 1/2 cups)

· 6 ounces smoked Gouda cheese, shredded (about 2 cups)

· 1/2 cup dry bread crumbs

· 1 tablespoon vegetable oil

 

Steps

1) Preheat the oven to 350°F.

2) Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions.

3) In a large saucepan over medium-low heat, combine the beer, half-and-half, and cream cheese and cook, whisking, until the cream cheese is melted and well incorporated, 8 to 10 minutes.

4) Add the shichimi togarashi and mustard powder to the saucepan. Season with salt and pepper and whisk to incorporate. Stir in the cheddar and Gouda an cook, stirring, over low heat until all the cheese is melted, about 5 minutes.

5) Add the pasta and toss to combine. Pour into a 9-inch square baking dish. Combine the bread crumbs and oil in a small bowl and sprinkle over the top of the pasta. Bake until golden brown and bubbly, 20 to 25 minutes.

 

From: Southern Girl Meets Vegetarian Boy: Down-Home Classics for Vegetarians (and the Meat Eaters Who Love Them)

By: Damaris Phillips