salt, kosher, coarse
12 oz San Giorgio Thick and Hearty Elbows
2 Tbsps unsalted butter
2 Tbsps all purpose flour
1/2 cup porter beer
1 cup half and half
1 1/2 tsps Worcestershire sauce
1 tsp Dijon mustard
2 cups grated sharp white cheddar (about 6 ounces)
 drop hot sauce
1 Tbsp parsley, finely chopped
1 Tbsp chopped parlsey (for garnish)
1 Tbsp green onions, chopped

Cooking Directions:

Bring a large pot of salted water to a boil and cook the elbows according to package directions. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring, for 1 minute.

Gradually whisk in the beer and half and half and bring to a simmer. Whisk in the Worcestershire, Dijon, and 1/2 teaspoon salt and let simmer until slightly thickened, 1 to 2 minutes. Add the cheese and whisk until melted.

Add the cooked elbows to the cheese sauce and add the hot sauce; stir to coat. Serve in bowls dusted lightly with paprika and topped with parsley and green onions.