Direc­tions

Canadian Cycling Magazine - - GUEST CHEF -

1. In a pot over medium heat, melt but­ter with olive oil. 2. Add chopped onion and sauté un­cov­ered for five to 10 min­utes, un­til the onions are ten­der and be­come translu­cent. 3. Add flour and work into a paste us­ing a rub­ber spat­ula, cook­ing for one minute max­i­mum. 4. Add beer and whisk with the flour/ but­ter/onion mix­ture un­til smooth with no lumps 5. Add milk. Bring to a sim­mer and add the cheese, ¼ at a time. Whisk con­stantly. Make sure the cheese has melted into the sauce be­fore adding the next ¼. 6. Salt to taste. Set aside. 7. Set oven to broil at 450 F. 8. In a big pot, bring salted wa­ter to a rolling boil and add noo­dles, stir­ring af­ter the first minute to sep­a­rate them. Cook for a to­tal of 11 min­utes un­til al dente, en­sur­ing the wa­ter is at a rolling boil the whole time. 9. Strain the noo­dles and let stand for a min­i­mum of 20 sec­onds be­fore adding them back to the pot. 10. Add the craft beer and ched­dar sauce. Stir to com­bine be­fore trans­fer­ring to a large skil­let (or bak­ing dish). 11. Top with panko bread­crumbs and grated parme­san. Broil for six to eight min­utes, un­til a golden brown crust has formed. 12. Re­move from oven and al­low to set for five min­utes be­fore gar­nish­ing and serv­ing.— MP

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