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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

Nutrition Info

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 servingSize: - sodium: 412.6 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

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.

8 servings

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.