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.
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INGREDIENTS:
| 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 | paprika |
| 1 Tbsp | chopped parsley (for garnish) |
| 1 Tbsp | green onions, chopped |
DIRECTIONS:
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.
