|Prep time||10 minutes|
|Cooking time||45 minutes|
I used to make mac and cheese with a mornay sauce – this is a good alternative that's a bit less creamy but has more flavour.
- oven-suitable frying pan
- 50g butter
- 2 cloves garlic
- 500ml milk
- 250ml beer (lager or pale ale)
- 250g dry macaroni
- 150g grated cheddar
- 200g grated mozzarella
- Heat the frying pan over a medium heat. Crush the garlic and fry for about 2 minutes. Pour in the milk and beer, then bring to a simmer.
- Add the pasta and cook for about 20 minutes, stirring occasionally until cooked through.
- Stir in the cheddar and half of the mozzarella cheese, allowing it to melt into the sauce. When it's combined, sprinkle the rest of the mozzarella on top, and place under a hot grill for about 10 minutes, until brown and melted on top.