Ingredients:

Mac & Cheese:

• 1/2 lb. elbow macaroni
• 3 tbsp. butter
• 3 tbsp. flour
• 1 tsp. powdered mustard
• 8 oz. heavy cream
• 12 oz. Pale Ale
• 1 c. milk
• 1/2 c. yellow onion, finely diced
• 1 bay leaf
• 1/2 tsp. paprika
• 1 large egg
• 12 oz. sharp cheddar, shredded
• 1 tsp. kosher salt
• Fresh black pepper

Topping:

• 3 tbsp. butter
• 1 c. breadcrumbs

Directions:

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to boil and cook pasta
3. While the pasta is cooking, melt butter in a separate pot.
4. Whisk flour and mustard into the butter pot and keep it moving for about five minutes, making sure it's free of lumps.
5. Stir in pale ale, cream, milk, onion, bay leaf, and paprika. Simmer for 10 minutes and remove the bay leaf.
6. Temper in the egg by mixing a spoonful of the warm sauce into a bowl with the egg.
7. Once it's reached a warm temperature, add the egg mixture into the sauce.
8. Stir in about 3/4 of the cheese, and season with salt and pepper, making sure both lids to the shakers are screwed on tight.
9. Fold the macaroni into the mix and pour into a 2-quart casserole dish, and sprinkle casserole with remaining cheese.
10. Melt additional butter in a sauté pan and toss with the breadcrumbs, add to top of casserole.
11. Bake for 30 minutes.
12. Remove from oven and rest for 5 minutes before serving.
13. ENJOY!

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