Macaroni Cheese With Black Tor Pale Ale Recipe

Fill a large, deep saucepan with water, add a good pinch of salt and place on a medium-high heat, to bring it up to the boil. When the water reaches a rolling boil, add the pasta and set a timer for one minute less than the cooking time stated on the pasta packaging. While the pasta is cooking, place another large saucepan over a medium heat and add the butter, stirring it as it melts. Crush the garlic into the melted butter and stir gently, then add the flour straight away and cook, stirring, for one minute. Next, turn the heat down low and use a wooden spoon to gradually beat in the milk and ale a little at a time, ensuring each addition is absorbed into the flour before you add more. Cook the sauce gently for about five minutes, stirring continuously, until it has thickened, then take the pan off the heat and beat in the grated cheese and the mustard. Season to your taste with the salt and pepper, then preheat your grill to medium.

By now the pasta will have had its time, so drain it and add it to the cheese sauce, stirring well to combine. Tip the pasta and sauce mixture into a flame-proof casserole dish or pan and sprinkle over the breadcrumbs, then grate over a little more cheese. Put the dish under the hot grill for five minutes or so, until it is hot throughout and the topping is golden and bubbling. Serve immediately with salad or your favourite veg.