Beer Cheese Pasta (WIP)

Ingredients

• pasta
• 2 tbsp butter
• 2 tbsp flour
• 1/2 cup beer
• 3/4 to 1 cup milk
• 1 1/2 to 2 cups shredded cheese
• salt
• black pepper
• optional: garlic powder, onion powder, paprika, a little mustard if you have it

How to make it

1. Boil the pasta in salted water until done.
2. Before draining, save about 1/2 cup pasta water.
3. Drain the pasta and set it aside.
4. In a pot or skillet, melt 2 tbsp butter over medium heat.
5. Add 2 tbsp flour and stir for about 1 minute to make a roux.
6. Slowly pour in 1/2 cup beer, whisking as you go.
7. Add 3/4 to 1 cup milk and keep whisking until smooth.
8. Let it cook a couple minutes until it starts to thicken.
9. Turn the heat down to low.
10. Add the cheese a little at a time, stirring until melted.
11. Season with:

• a little salt
• black pepper
• a bit of garlic powder and onion powder if you want

12. If the sauce feels too thick, add a splash of the reserved pasta water.
13. Add the cooked pasta and stir until coated.

Good starting seasoning

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• black pepper to taste
• small pinch of paprika if you want a little warmth

Notes

• A milder beer usually works better unless you want a stronger beer taste.
• Cheddar is great for this, or a cheddar blend.
• If the sauce gets grainy, the heat is probably too high, so keep it low once the cheese goes in.

A good pasta amount for that sauce is about 8 oz dry pasta.