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 ozSan Giorgio® Large Elbows
1salt, kosher, coarse
2 Tbspsunsalted butter
2 Tbspsall purpose flour
1/2 cupporter beer
1 cuphalf and half
1 1/2 tspsWorcestershire sauce
1 tspDijon mustard
2 cupsgrated sharp white cheddar (about 6 ounces)
1 drophot sauce
1 Tbspparsley, finely chopped
1 Tbsppaprika
1 Tbspchopped parsley (for garnish)
1 Tbspgreen 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.