Pumpkin Beer & Pretzel Mac and Cheese


6 servings

  • 1 lb macaroni pasta
  • ¼ cup unsalted butter
  • ¼ cup all purpose flour
  • 1 tbsp minced garlic
  • 2 cups milk (I used 2%)
  • 1 cup light pumpkin beer
  • 2 cups Fontina cheese, shredded
  • 1 cup Gouda cheese, shredded
  • 1 cup Parmesan cheese, shredded + more for topping
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • Pinch of nutmeg
  • 1 cup pretzels
  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.