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Mac And Beer Cheese Soup

Note: Cheese sauce separates easily if the mixture is brought to a boil, or if pre shredded cheese is used. If the mixture does separates, try to puree the cheese sauce with a hand blender before you add the noodles.
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Ingredients
  

  • 3 tbs olive oil
  • 1 onion chopped
  • 1 fresh jalapeno stemmed, seeded and chopped
  • 3 cloves garlic chopped
  • 4 tbs butter
  • 1/4 cup flour
  • 1 tbs corn starch
  • 12 ounces Hefeweizen
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 2 cups cheddar cheese thinly grated, don't use pre shredded
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp smoked paprika
  • 1 1/2 cups elbow macaroni noodles

Instructions
 

  • In a large pot heat the olive oil. Add the onions and jalapenos, cook until softened, stirring frequently, about 5 minutes. Add the garlic and cook for about 30 seconds.
  • Add the butter stir until melted.
  • Sprinkle the flour and corn starch on top of the melted butter and whisk until combined.
  • Add the beer, broth and cream bring to a low simmer.
  • 1/4 a cup at at time, add the cheese and stir until completely melted before adding more (do not boil or cheese will separate). Repeat until all the cheese is incorporated into the soup.
  • Add the salt, pepper, smoked paprika and stir to combine.
  • Add the macaroni noodles and cook until noodles are al dente.
  • Add additional beer or broth to thin to desired consistency.