November 02, 2018
Comfort Food, Main Dish, Side Dishes,
Dairy, Cheese, Cheddar, Alcohol, Pasta, Fall/Autumn, Father's Day, Game/Sports Day, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Make it from scratch, Macaroni more
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"I picked up a Sugarbush Farms cookbook when I visited Vermont a few months ago and sampled their wonderful cheese and maple syrup. This recipe was included and is credited to Karen Harris of Denver CO. Sounds fabulous."
Preheat over to 350 degrees. Cook macaroni as directed on box, then drain.
Melt butter and olive oil in saucepan over medium heat. Saute shallot about 2 minutes. Add flour and stir constantly until it makes a smooth paste.
Gradually add milk, stirring constantly, until mixture is thick and bubbly. Add 6 ounces of the cheese and stir until melted.
Remove from heat and add beer, mustard, garlic powder, salt and pepper. Stir well.
Spray a 9x9 inch square glass baking pan with non-stick spray. In a large pot, combine macaroni and cheese sauce and stir. Pour into baking dish, cover with foil and bake 15 minutes.
Sprinkle with remaining 2 ounces shredded cheese on top and continue baking, uncovered, for 15 minutes. Bake until golden brown and bubbly.
Let cool 5 minutes before serving.
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