Who doesn’t love a gooey casserole dish full of noodles and cheese? A carb lovers dream. I’m taking that cheesy carb loving dream up a notch in honour of St. Patricks Day with a beer cheese sauce. Yup, BEER!
It wouldn’t be an Irish celebration without enjoying a beer. Since I’m not much for drinking a pint, I thought it would be fun to bake it into Mac and Cheese. A subtle hint of beer an a lot of gooey cheese. Take things up another notch and add Guinness cheese or a smokey aged cheddar – both would be amazing!
Looking for more ideas to serve on St. Patty’s Day – enjoy a green milk shake for breakfast, dye my sparkling lemonade green for leprechaun punch and fudgy brownies with Irish cream spiked coconut whip for dessert. Have fun!
- 3 Tbsp avocado oil
- 1/2 white onion, diced
- 1/2 tsp salt
- 1 tsp pepper
- 1/4 cup flour
- 3 cups almond or cashew milk (can use regular milk)
- 1 1/2 cups beer (i used a lager)
- 1 Tbsp cornstarch
- 1 cup smoked cheddar cheese
- 2 cups cheddar cheese
- 2 cups bread crumbs
- 1 1/2 – 340g boxes of elbow pasta
- Bring a large pot of water to a boil and cook pasta to al dente. You still want it to have a little bit.
- Preheat oven to 375 degrees.
- Meanwhile, heat the oil over medium-low heat in a large skillet. Add the diced onion and season with salt and pepper. Cook for 5 minutes, until the onions have softened and look translucent.
- Sprinkle in the flour and stir for a minute, then slowly add in the milk while whisking.
- Once the flour is combined mix the cornstarch with the beer, whisk to combine, slowly pour into the milk mixture. Stir constantly until the sauce thickens.
- Remove from the heat and gradually stir in the cheese.
- Add al dente pasta to the sauce and stir to combine. Transfer to a baking dish and bake 20 minutes or until bubbly.