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Sriracha Beer Mac N Cheese

Total Time 15 minutes
Servings 6 servings

Ingredients
  

  • 1 lbs elbow macaroni
  • 2 tbs 30g unsalted butter
  • 3 tbs 24g flour
  • 2 tbs 12g cornstarch
  • 2 cup 480mL whole milk
  • 1 cup 240g IPA or Pale Ale
  • 1.5 lbs 681g white cheddar cheese, shredded
  • ½ tsp 3g salt
  • ½ tsp 2g garlic powder
  • 2 tbs 64g Sriracha red chili sauce

Instructions
 

  • Cook the macaroni in lightly salted boiling water until just before al dente, about 5 minutes. Drain, set aside.
  • In a large pot over medium high heat, melt the butter. Whisk in the flour and cornstarch until well combined. Add the milk and beer, bring to a low simmer, do not boil.
  • A hand full at a time add the cheese, whisking until all the cheese has melted before adding more.
  • Sitr in the salt, garlic powder and Sriracha (add additional to taste).
  • Add the noodles, stir until well combined, allow the noodles to finish cooking in the sauce, about 3 minutes.
  • Serve warm.

Notes

If the sauce breaks, use an immersion blender to bring it back to life.