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INGREDIENTS
1 serving
the avenue bar in madison
1 serving
christopher mckee - the wisconsin state journal printed this recipe by
1 serving
the avenue bar macaroni and cheese recipe
10 oz
corkscrew pasta
3 Tbs
butter
5 Tbs
flour
1/4 medium
onion
1/2 Tbs
kosher salt
1/4 Tbs
coleman's mustard
3 cups
milk
1/2 cup
fat tire belgian ale
2 cups
sharp cheddar cheese
1 cup
mild cheddar cheese
1 cup
swiss cheese
1 cup
parmesan cheese
1 cup
panko bread crumbs
3 Tbs
butter
1 cup
parmesan cheese
1 cup
mild cheddar cheese
1 serving
cook pasta in water
1 serving
cool under running water and set aside
5
melt butter in a saucepan
1 serving
minutes. add flour and stir until a paste forms. cook
1 serving
add beer
195
continuing to stir and bring to a near boil on a cooking
1 serving
slowly whisk in cheese until fully combined. pour over
1 serving
corkscrew pasta and stir until pasta is fully coated. place in a
1 serving
greased baking dish
1 serving
evenly over the top. sprinkle
1 serving
parmesan cheese. place under broiler in oven and cook until topping is
2
lightly browned; minutes
1 serving
fat tire
1 serving
restaurant
1 serving
chef mckee. if you are in the area
1 serving
stirring frequently
1 serving
thermometer
1 serving
note