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Pumpkin Ale Mac and Cheese

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A delightful twist on a classic comfort food, this Pumpkin Ale Mac and Cheese combines creamy cheese with the unique flavor of pumpkin ale, perfect for cozy dinners or festive gatherings.

Ingredients

  • 12 oz pumpkin ale
  • ½ pound (about 3 cups) shredded sharp cheddar cheese
  • ¼ cup + 2 tbsp all-purpose flour
  • ½ stick (4 tbsp) unsalted butter
  • ½ tsp turmeric + a pinch more
  • ½ tsp smoked paprika + a pinch more
  • Salt and pepper to taste
  • 12 oz black bean rotini
  • 1 tbsp olive oil
  • ¾ cup heavy cream
  • Pinch of pumpkin spice

Instructions

  1. Prepare the cheese: Shred the sharp cheddar cheese and toss it with ¼ cup of flour. Set aside to reach room temperature.
  2. Boil the pasta: In a large pot, bring about 4 quarts of salted water to a rolling boil. Add the black bean rotini and cook for about 7 to 8 minutes, or until al dente. Drain and return to the pot, drizzling with olive oil to prevent sticking.
  3. Make the roux: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the remaining 2 tablespoons of flour, turmeric, and smoked paprika. Cook this mixture for about 2 minutes until it forms a roux, stirring constantly.
  4. Combine with pumpkin ale: Slowly pour in the pumpkin ale while stirring continuously. Continue to cook for another 2 minutes, allowing the sauce to thicken slightly.
  5. Incorporate the cheese: Remove from heat. Gradually add the flour-coated cheddar cheese a cup at a time, stirring until fully melted and combined. Season the cheese sauce with salt and pepper to taste.
  6. Combine: Pour the cheese sauce over the cooked rotini, stirring until the pasta is evenly coated.
  7. Serve: Immediately serve in bowls, drizzling a bit more of the cheese sauce over the top if desired.

Notes

For a non-alcoholic version, substitute pumpkin ale with vegetable broth or a non-alcoholic pumpkin-flavored beverage.