Farmhouse Mac & Cheese
Preheat oven to 375 degrees. Shred all cheeses and butter a casserole dish for baking.
- 4 oz shells
Boil pasta shells until al - dente, drain and rinse with cold water.
- 1½ slices sourdough bread
Cut bread into small 2” pieces and melt 1 tbsp butter over low heat. Mix butter and bread pieces, set aside.
- 1¼ cups whole milk
Warm milk over low heat.
- 2 tbsp butter
- ⅛ cup flour
In high sided skillet, melt remaining 3 tbsp butter on medium heat. When butter bubbles, add flour.
Pour hot milk slowly into skillet, whisking constantly.
- ½ tsp salt
- ⅛ tsp ground nutmeg
- ⅛ tsp cayenne pepper
- ⅛ tsp pepper
- 4 oz cheddar cheese
- 2 oz Gruyère cheese
- 1½ oz Asiago cheese
- ⅛ cup beer
Stir in beer, salt, nutmeg, cayenne pepper, and black pepper. Add all but a small amount of shredded cheese and mix until melted.
Mix pasta and cheese sauce in casserole dish then add sliced bread pieces on top and sprinkle with remaining cheese.
Bake for 30 min, then broil for 2 min to slightly char bread. Let cool for 5 min and serve!