Yesterday we featured a bit of comfort food, but today we'll be adding a twist to comfort. Mac and cheese is perhaps the ultimate American comfort. But too much comfort is boring, so here's a new way of looking at the dish!
- 3 tablespoons butter
- 3/4 cup panko bread crumbs
- 8 oz uncooked elbow macaroni
- 1/4 cup all-purpose flour
- 3/4 cup milk
- 3/4 cup craft beer
- 1 cup shredded American cheese (4 oz)
- 2 1/2 cups shredded extra-sharp cheddar cheese (10 oz)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees. Place a foil baking up in each of the cups on a regular-sized muffin tin. Melt 1 ts[ butter in a small saucepan, then stir in the bread crumbs and set aside.
Boil and drain the macaroni. In a separate saucepan, melt the remaining 3 tablespoons of butter over low heat. Stir in the flour and cook for 1 minute while stirring constantly. Stir in the milk and beer. Continue to cook and stir about 1 to 2 minutes or until smooth. Remove from heat. Stir in cheeses, salt, and pepper. Add the macaroni and stir well.
Spoon 1/4 cup of macaroni into each up. Top each with some of the bread crumb mixture reserved at the beginning. Bake 25 to 30 minutes. The topping should be golden brown. Let cool for 5 minutes before removing from the pan.