Jim's Beer Mac and Cheese Gratin

Jim's Beer Mac and Cheese Gratin
  • 1/2 pound penne pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 2 cups beer (such as Goose Island® Honkers Ale)
  • 1 1/2 cups whole milk
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound sharp Cheddar cheese, grated
  • 1/2 pound Gruyere cheese, grated
  • 1/2 cup panko bread crumbs


  1. Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until bubbling and cheese is melted, about 40 minutes.

05/17/2018
Jim's Beer Mac and Cheese Gratin, recipe PT15M PT1H 5 455 calories

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