Farmhouse Mac & Cheese

Step 1/9

Preheat oven to 375 degrees. Shred all cheeses and butter a casserole dish for baking.

Step 2/9

• 8 oz shells

Boil pasta shells until al - dente, drain and rinse with cold water.

Step 3/9

• 3 slices sourdough bread

Cut bread into small 2” pieces and melt 1 tbsp butter over low heat. Mix butter and bread pieces, set aside.

Step 4/9

• 2½ cups whole milk

Warm milk over low heat.

Step 5/9

• 4 tbsp butter
• ¼ cup flour

In high sided skillet, melt remaining 3 tbsp butter on medium heat. When butter bubbles, add flour.

Step 6/9

Pour hot milk slowly into skillet, whisking constantly.

Step 7/9

• 1 tsp salt
• ⅛ tsp ground nutmeg
• ⅛ tsp cayenne pepper
• ⅛ tsp pepper
• 8 oz cheddar cheese
• 4 oz Gruyère cheese
• 3 oz Asiago cheese
• ¼ cup beer

Stir in beer, salt, nutmeg, cayenne pepper, and black pepper. Add all but a small amount of shredded cheese and mix until melted.

Step 8/9

Mix pasta and cheese sauce in casserole dish then add sliced bread pieces on top and sprinkle with remaining cheese.