Magical Beer-Baked Macaroni and Cheese

By cindygwest

Ingredients

• 1 cup butter
• 1/2 cup all-purpose flour
• 1/2 cup amber beer
• 2 cups half and half
• 1/2 pound Brie
• 2 (8 ounce) packages cream cheese
• 1 1/2 cups crumbled Gorgonzola cheese
• 2 1/2 cups shredded Cheddar cheese
• 1 1/2 cups grated Parmesan cheese, divided
• 1 16-ounce box penne pasta, cooked and drained
• salt
• ground pepper
• 1/2 cup panko bread crumbs

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. In a medium, heavy-bottom pot, melt butter over medium heat. Whisk in flour to form a light roux. Slowly whisk in beer and half and half.
3. Add Brie and chream cheese, stirring until cheeses are melted and incorporated. Stir in Gorgonzola, Cheddar and 1 cup Parmesan cheese.
4. Stir in pasta. Add salt and pepper to taste. (The mixture may need only a little salt, if any).
5. Pour the mixture into a 13 x 9 inch baking dish. Sprinkle with the remaining 1/2 cup Parmesan cheese and panko crumbs.
6. Bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour. Cool slightly before serving.