Beer Cheese Mac And Cheese

• temps total: 7 minutes

Ingrédients

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1 pound orecchiette, cooked al dente

1 shallot, finely diced

3 tbsp Kerrygold salted butter

2 tbsp Flour

1 tbsp Grainy Mustard

2/3 cup Guinness Beer

1 ½ cups Heavy Cream

2 cups Kerrygold Irish white cheddar

2 cups medium sharp cheddar

1/4 tsp yellow mustard (forgot to film that scene!!)

1/4 tsp sriracha

Salt

1️⃣ Prepare pasta according to the directions, strain and set aside.

Instructions

Add butter, diced shallots and a pinch of salt salt to a sauce pan. Sautee over medium heat for 4 minutes or until shallots become translucent. Add flour and whisk until a roux forms. Cook roux down for a few minutes but not long enough for it to darken. Add mustard and whisk again until incorporated.

Slowly pour the beer and whisk it into the roux. As it bubbles, the beer sauce will thicken. When it’s thickened, whisk in the heavy cream and continue whisking until everything is combined.

Keep the heat at medium and once the cream starts to bubble and thicken, add the cheese. Turn the heat off and stir until everything is melted.

Finish by adding yellow mustard and sriracha and salt and pepper to taste.

Pour in the cooked orecchiette and gently stir until everything is coated and creamy looking. Serve immediately!

Or snag the rest of the full recipe here - https://grilledcheesesocial.com/2024/03/11/best-ever-beer-cheese-mac-n-cheese/