- 1 cup (8 oz) velveta
- 1/2 cup (4 oz) gouda
- 1/4 cup (2 oz) cheddar
- 1/4 cup (2 oz) parmesan
- 1/3 cup beer
- 1/4 cup milk
- 1/2 tbsp. garlic powder
- 1/2 tbsp. black pepper
- Dash of smoked paprika and onion powder
First preheat the oven to 375 F. Next, bring a pot of water
to boil and add a pinch of salt. Once the water starts to boil, cook the noodles
al dente (slightly underdone).
Cut up all the cheese into small chunks, the smaller the
pieces, the faster it will melt. Heat a pan to low/medium heat and add the
butter and allow it to melt. Once the butter has melted, pour in the milk and
beer, stir until it is combined. Once combined, add in the cheeses. Season with
the garlic powder, black pepper, paprika, and onion powder. Keep stirring to
prevent the cheese from burning or sticking to the bottom. Cook until the
cheeses have melted and flavors have combined.
Mix together the cheese and pasta then pour into a baking
dish. Add a layer of shredded cheese on top generously, and freshly grated of
course, I used parmesan and cheddar. Then sprinkle breadcrumbs on top and
drizzle over olive oil to top it off.
for 20 minutes until the cheese at the top is golden brown. Let it cool for 10
minutes and you’re all set!
- Pale Ale (Not too bitter)
- Brown Ale
- Red Ale
is one of my favorite beers. For drinkability, (ability to drink multiple in
the same sitting) this beer is perfect. It is crisp and light; not too bitter
like many Pale Ales with some citrus hops.
This beer doesn’t have to kick you in the face with hops to let you know
that you’re drinking a pale ale. I recommend this beer to anyone, even people
that are not the biggest fans of pale ale. I give this beer 9.5/10 and highly
recommend you try some!