Servings
2 to 3
Ingredients
2 cups cavatappi or elbow macaroni (approximately 1/2 lb or 1/2 standard box)
salt for pasta water
3 Tbsp butter
2 Tbsp flour
12 oz dark beer (or sub. 6 oz beer and 6 oz milk)
1 Tbsp dijon mustard
1/2 tsp Worcestershire sauce (optional)
1/4 tsp cayenne pepper (optional)
3 cups sharp cheddar grated
1 crown broccoli chopped into small pieces
1/4 tsp salt (or to taste)
Instructions
Bring a large pot of heavily salted water to a boil. The water should taste like salty seawater. This is how the pasta is seasoned so don't be shy on the salt.
When the water is boiling, cook the pasta to al dente according to the package instructions. In my case it took 6 minutes. Finally, drain the pasta before adding to the sauce. (While you wait for the water to boil get on with the rest of the recipe by following the instructions below, but keep an eye on the water.)
In a medium-sized pot melt 2 Tbsp of butter on medium heat. Add the flour and whisk briskly to combine the butter and flour and create a roux which will thicken the sauce. Cook for about 30 seconds.
If you are not a huge beer and cheese fan or you are unsure about the strong taste, use the half beer, half milk variation. If you know you love beer and cheddar together do the all-beer version.
Slowly pour in the beer (or milk and beer mixture) about a half a cup at a time, whisking to incorporate the roux. It will look thick and pasty at first but thin out once you add all the beer.
Whisk in the mustard and the Worcestershire sauce and cayenne if using. Let the mixture heat until it just starts to boil. The sauce should be thick and beery smelling and dark.
Turn the heat to the lowest possible setting and add in the cheese. Whisk until it is all melted and incorporated into a smooth, gooey sauce. Turn the heat off and put a lid on the sauce while you finish up the recipe. (Check on the pasta water at this point and start cooking the pasta if you haven't yet).
In a pan on medium heat melt the last Tbsp of butter. Add the broccoli stem pieces and cook for 2 minutes, tossing occasionally. Add the broccoli crown pieces and salt and cook, tossing now and then, for about 4 minutes, or until just tender. Taste and add more salt if you think it needs it.
To assemble the final dish, turn the heat in the sauce pot to low and add the drained pasta and broccoli. Using a wooden spoon or serving spoon mix everything together to coat it. Heap into bowls and serve.
2 to 3
Ingredients
2 cups cavatappi or elbow macaroni (approximately 1/2 lb or 1/2 standard box)
salt for pasta water
3 Tbsp butter
2 Tbsp flour
12 oz dark beer (or sub. 6 oz beer and 6 oz milk)
1 Tbsp dijon mustard
1/2 tsp Worcestershire sauce (optional)
1/4 tsp cayenne pepper (optional)
3 cups sharp cheddar grated
1 crown broccoli chopped into small pieces
1/4 tsp salt (or to taste)
Instructions
Bring a large pot of heavily salted water to a boil. The water should taste like salty seawater. This is how the pasta is seasoned so don't be shy on the salt.
When the water is boiling, cook the pasta to al dente according to the package instructions. In my case it took 6 minutes. Finally, drain the pasta before adding to the sauce. (While you wait for the water to boil get on with the rest of the recipe by following the instructions below, but keep an eye on the water.)
In a medium-sized pot melt 2 Tbsp of butter on medium heat. Add the flour and whisk briskly to combine the butter and flour and create a roux which will thicken the sauce. Cook for about 30 seconds.
If you are not a huge beer and cheese fan or you are unsure about the strong taste, use the half beer, half milk variation. If you know you love beer and cheddar together do the all-beer version.
Slowly pour in the beer (or milk and beer mixture) about a half a cup at a time, whisking to incorporate the roux. It will look thick and pasty at first but thin out once you add all the beer.
Whisk in the mustard and the Worcestershire sauce and cayenne if using. Let the mixture heat until it just starts to boil. The sauce should be thick and beery smelling and dark.
Turn the heat to the lowest possible setting and add in the cheese. Whisk until it is all melted and incorporated into a smooth, gooey sauce. Turn the heat off and put a lid on the sauce while you finish up the recipe. (Check on the pasta water at this point and start cooking the pasta if you haven't yet).
In a pan on medium heat melt the last Tbsp of butter. Add the broccoli stem pieces and cook for 2 minutes, tossing occasionally. Add the broccoli crown pieces and salt and cook, tossing now and then, for about 4 minutes, or until just tender. Taste and add more salt if you think it needs it.
To assemble the final dish, turn the heat in the sauce pot to low and add the drained pasta and broccoli. Using a wooden spoon or serving spoon mix everything together to coat it. Heap into bowls and serve.
