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Home / Eat Well / Recipes
45 min
for
4
people
By
Lucy Corry
VIEW PROFILE
If macaroni cheese and Welsh rarebit had a baby, this gorgeously cheesy dish would be it. Feel free to substitute leeks for the onions to amp up its Welsh roots.
TIP: This can be made in advance - reheat until piping hot in a 180C oven instead of under the grill.
Ingredients
| 2 tsp | Olive oil |
| 250 g | Dried mini penne rigate, or other small pasta (Main) |
| 5 Tbsp | Butter |
| 1 large | Onion, peeled and finely chopped |
| 4 Tbsp | Plain flour |
| 2 tsp | Dijon mustard |
| 500 ml | Beer, pale ale works well (Main) |
| 200 g | Tasty cheese, grated (Main) |
| ½ cup | Breadcrumbs (Main) |
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Directions
- Cook the pasta in boiling salted water according to packet directions until just al dente (about 6-8 minutes). Drain well and tip into a bowl. Stir through 1 ½ tsp of the olive oil and set aside.
- Set a heavy pot over medium heat. Add the remaining oil, 4 Tbsp of the butter and the onion. Cook, stirring often, until soft (7-10 minutes).
- Add the flour and cook for another three minutes, stirring constantly, until it smells nutty. Keep stirring and slowly pour in the beer to form a smooth sauce (doing this slowly will reduce the likelihood of lumps).
- Stir in the mustard and the cheese - the sauce should thicken up and smell amazing.
- Stir in the cooked pasta and season well with salt and pepper.
- Tip into a greased dish (or small ramekins) and sprinkle with breadcrumbs. Dot with butter.
- Heat the grill to medium-high and set the pasta bake underneath. Grill until the breadcrumbs are golden and the sauce is bubbling.
- Serve immediately - warn diners that the sauce will be very hot!
See more of Lucy's cooking with beer recipes
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