Ingredients
Scale
- 8 oz dry pasta (we used elicoidali)
- 4 tbsp butter
- 2 tbsp flour
- 6 oz beer (we used an IPA)
- 1/4 c milk
- 1 tbsp coarse-ground mustard
- 6 oz sharp cheddar cheese (shredded)
- 3 oz shredded Monterey jack cheese (shredded)
- 1 C soft pretzel, diced into 1/4" pieces
Instructions
- Boil pasta according to directions on package
- Drain and set aside
- In a sauce pan, melt 2 tbsp butter and mix in 2 tbsp flour and cook for 2 minutes over medium heat.
- Add beer and stir until combined
- Add milk and cook over medium heat for 5 minutes until slightly thickened, stirring frequently.
- Add cheese and mustard and reduce heat to low. (if too thick you can add more milk or beer). You want a medium thickness to the sauce.
- In a separate pan, melt 2 tbsp butter and add chopped pretzels to coat with butter.
- Combine cheese sauce and pasta and transfer to an oven safe container and bake in a 350°F oven for 15 minutes.
- Remove from oven and sprinkle with pretzel pieces and return to oven to bake for 15 more minutes.
- Serve and enjoy
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree/ Side Dish
- Cuisine: All american
Nutrition
- Serving Size: 1 cup
- Calories: 722
- Sugar: 6.1 g
- Sodium: 2256.5 mg
- Fat: 34.2 g
- Carbohydrates: 76.4 g
- Protein: 26.4 g
- Cholesterol: 91.9 mg