Feel free to use chicken broth or more milk in place of the beer in the recipe. This is a tasty combination of flavors, and it makes a great everyday family meal. Serve this pasta bake with crusty bread and sliced fresh tomatoes.
- 8 ounces elbow macaroni (uncooked)
- 4 tablespoons butter
- 6 to 8 green onions (thinly sliced)
- 1 clove garlic (finely minced)
- 1 tablespoon parsley (chopped)
- 12 to 16 ounces ham (diced)
- 3 tablespoons flour
- 1 cup beer
- 2 cups milk
- 1 cup/4 ounces American cheese
- 2 cups/8 ounces cheddar cheese (sharp, shredded)
- 1/2 cup/2 ounces parmesan cheese (shredded)
- salt to taste
- black pepper to taste
- For the Topping:
- 3/4 cup bread crumbs (soft, fresh)
- 2 tablespoons butter (melted)
- sweet paprika to taste
- Grease a 2 to 2 1/2-quart baking dish. Heat oven to 350°F.
- Cook pasta in boiling salted water following package directions. Drain and rinse under hot water. Set aside.
- In a large skillet or saute pan, melt butter over medium-low heat.
- Add the onions, garlic, parsley, and ham and saute, stirring, for 3 to 4 minutes.
- Stir in the flour until well incorporated.
- Cook, stirring, for 1 minute.
- Stir in the beer. Gradually stir in milk and cheeses.
- Stir until thickened and cheese has melted.
- Add salt and pepper, to taste.
- Stir in the drained pasta.
- Spoon the mixture into the prepared baking dish.
- Combine bread crumbs with melted butter and sprinkle over the casserole. Sprinkle lightly with paprika.
- Bake for about 25 to 30 minutes, until topping is lightly browned and casserole is bubbly.
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|Nutritional Guidelines (per serving)|