Serves: 4
Cooking time: 30 minutes
Ingredients
• 1 1/2 cups milk
• 1 1/2 cups Hoyne Dark Matter
• 3 tbsp butter
• 4 tbsp flour
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp pepper
• 1 tbsp Dijon mustard
• 1 cup shredded aged cheddar cheese
• 1 cup shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1 lb macaroni or fusilli
• 3/4 cup panko breadcrumbs
• 1 tbsp olive oil
Step 1
In a heavy-bottomed saucepan, melt the butter
on low heat. Add the flour and cook for 2 minutes, stirring constantly.
Step 2
Add the milk and beer, and stir until the mixture starts to thicken. Add salt, pepper, garlic powder and mustard. Stir to combine and remove from heat.
Step 3
Immediately after removing from heat, stir in your grated cheeses, one at a time, until melted and smooth. Pour over cooked drained pasta and stir until combined.
Step 4
Over medium heat, sauté the breadcrumbs in olive oil. Keep stirring until golden brown. Season with salt and pepper.
Step 5
Dish up your creamy mac and cheese, and top with the crispy breadcrumbs. Serve with an ice-cold glass of Hoyne Dark Matter.
