Cooking time: 30 minutes
• 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
In a heavy-bottomed saucepan, melt the butter
on low heat. Add the flour and cook for 2 minutes, stirring constantly.
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.
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.
Over medium heat, sauté the breadcrumbs in olive oil. Keep stirring until golden brown. Season with salt and pepper.
Dish up your creamy mac and cheese, and top with the crispy breadcrumbs. Serve with an ice-cold glass of Hoyne Dark Matter.