Pumpkin Beer & Pretzel Mac and Cheese

Pumpkin Beer & Pretzel Mac and Cheese

www.theinspiredhome.com
INGREDIENTS
  • 1 lb (16 oz) of macaroni pasta  
  • ¼ cup of unsalted butter
  • ¼ cup of all purpose flour 
  • 1 tablespoon of minced garlic 
  • 2 cups of milk (I used 2%) 
  • 1 cup of light pumpkin beer 
  • 2 cups of Fontina cheese, shredded 
  • 1 cup of Gouda cheese, shredded 
  • 1 cup of Parmesan cheese, shredded + more for topping 
  • ½ teaspoon of salt 
  • ¼ teaspoon of black pepper 
  • ¼ teaspoon of cayenne pepper 
  • Pinch of nutmeg 
  • 1 cup of pretzels 
DIRECTIONS
  1. Preheat oven to 450 degrees Fahrenheit 
  2. Spray a Staub Dutch oven with non-stick spray. Bring a large pot of salted water to a rolling boil. Drop pasta in and boil for 7 minutes. Drain pasta and set aside. 
  3. In a large sauté pan melt ¼ cup of unsalted butter on medium heat. Add flour to melted butter and cook for 2 minutes, whisking occasionally. Add in minced garlic and whisk once more to avoid burning. Add milk and beer to butter flour mixture and turn heat up to medium high. Whisk mixture occasionally for 3-4 minutes or until boiling, and until the sauce has thickened. 
  4. Remove mixture from heat and whisk in cheeses to mixture until melted. Stir in cayenne, nutmeg and salt & pepper. Stir in mixture to macaroni noodles and transfer to sprayed Dutch oven. 
  5. Sprinkle with more parmesan cheese and bake until melt-y on top. 
  6. Sprinkle pretzels on top just before serving.