Ale Mac ‘n Cheese

This mac ‘n cheese reheats well on the grill. Prepare it in a disposable foil pan according to recipe instructions. Then reheat, covered, on the grill until warmed through.

Makes 12 servings (one 9×13-inch pan) Total time: 1 hour

PULSE:

4 6 1/4

COOK:

1

MELT:

1/4 1 1/2 1/4

GRADUALLY, WHISK IN:

31/ 2 1

OFF HEAT, WHISK IN:

12 4 2 slices hearty country-style white bread, torn Tbsp. unsalted butter, cold, divided cup packed fresh parsley leaves

Salt and black pepper lb. elbow macaroni

cup all-purpose flour tsp. kosher salt tsp. black pepper tsp. cayenne pepper cups whole milk bottle amber or brown ale (12 oz.) oz. shredded sharp Cheddar (3 cups) oz. shredded American cheese (1 cup) tsp. Dijon Pulse bread, 2 Tbsp. butter, and parsley in a food processor until coarse crumbs form; season with salt and black pepper.

Heat broiler to high with rack 6 inches from element. Coat a 9×13-inch baking dish with nonstick spray.

Cook macaroni in a large pot of boiling salted water according to package directions. Drain macaroni and transfer to a bowl; wipe out pot.

Melt remaining 4 Tbsp. butter in same pot over medium-high heat. Add flour, 1 tsp. salt, 1/2 tsp. black pepper, and cayenne; cook, whisking constantly, until golden and fragrant, 1–2 minutes.

Gradually, whisk in milk and beer; bring to a boil, whisking constantly, then reduce heat to medium and cook sauce until thick, 5 minutes.

Off heat, whisk in Cheddar, American cheese, and Dijon.

Stir in macaroni, return pot to stovetop over medium-low heat, and cook until steaming, 5 minutes.

Transfer mac ‘n cheese to prepared dish, sprinkle with bread crumbs, and broil until golden brown and crisp, 3–4 minutes. Let mac ‘n cheese rest 5 minutes before serving.

Per serving: 423 cal; 21g total fat (12g sat); 62mg chol; 602mg sodium; 40g carb (1g fiber, 6g total sugars); 17g protein