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Creamy Baked Gouda Cheddar Beer Mac

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Ingredients
  

  • ½ cup unsalted butter
  • 3 tbs flour
  • 2 tbs corn starch
  • 3 cups whole milk
  • 12 ounces beer pale ale, pilsner, wheat beer
  • 1 tsp mustard powder
  • ½ tsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 lbs about 6 cups white cheddar, shredded
  • 7 wt oz about 3 ½ cups gouda, shredded
  • 4 cups large elbow macaroni
  • 1 cup Panko bread crumbs
  • 3 tbs melted butter

Instructions
 

  • Preheat oven to 400.
  • In a large pot or Dutch oven, melt the butter. Sprinkle with flour and cornstarch, whisk until a paste forms.
  • Add milk and beer and bring to a simmer.
  • Sprinkle with mustard powder, chili powder, salt and pepper.
  • Slowly add the cheese in, about ¼ cup at a time, whisking until well combined before adding more. Reserve about 1 cup of cheese for the topping (a mixture of both cheeses).
  • Add the dry noodles to the cheese sauce, allowing to cook until just before al dente, not cooked through, stirring occasionally. This will take about 8 minutes.
  • Pour into a 4 qt baking dish in an even layer.
  • Top with remaining cheese. Toss panko with melted butter until well coated. Sprinkle panko evenly on the top of the macaroni.
  • Bake at 400 until panko has browned, about 15 minutes.