Welsh Rarebit Macaroni and Cheese
- Servings: 4
- Prep: 15
- Cook Time: 10
Elevate your mac and cheese with hints of Dijon and Worcestershire. Our Welsh Rarebit Macaroni and Cheese is comfort food at its best.
|12 oz||San Giorgio® Large Elbows|
|1||salt, kosher, coarse|
|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)|
|1 drop||hot sauce|
|1 Tbsp||parsley, finely chopped|
|1 Tbsp||chopped parsley (for garnish)|
|1 Tbsp||green onions, chopped|
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.