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Halloween Pumpkin Ale Mac and Cheese

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A comforting twist on a classic mac and cheese with pumpkin ale and black bean rotini, perfect for Halloween gatherings.

Ingredients

Scale
  • 1 (12 oz) Pumpkin Ale
  • 1/2 pound (about 3 cups) Shredded Sharp Cheddar
  • 1/4 cup + 2 tbsp Flour
  • 1/2 stick Unsalted Butter
  • 1/2 tsp + a pinch more Turmeric
  • 1/2 tsp + a pinch more Smoked Paprika
  • Salt and Pepper to Taste
  • 12 oz Black Bean Rotini
  • 1 tbsp Olive Oil
  • 3/4 cup Heavy Cream
  • Pinch of Pumpkin Spice

Instructions

  1. Cook the pasta in a large pot of boiling salted water until al dente, about 8-10 minutes, saving a cup of pasta water before draining.
  2. Make the cheese sauce by melting unsalted butter in a pot, then whisking in flour to create a roux.
  3. Add the pumpkin ale, whisking to avoid lumps, and simmer for 5 minutes.
  4. Incorporate heavy cream, turmeric, smoked paprika, salt, and pepper, stirring until thickened (3-4 minutes).
  5. Melt the cheese into the sauce and adjust seasoning as needed.
  6. Combine the drained rotini with the cheese sauce, mixing until well coated.
  7. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, until golden and bubbly.
  8. Serve with a drizzle of olive oil on top.

Notes

For a vegan option, use dairy-free substitutes for cheese and cream.

Nutrition

Keywords: Halloween, Pumpkin, Mac and Cheese, Comfort Food, Fall Recipes

Find it online: https://basilboard.com/seasonal-halloween-pumpkin-ale-mac-and-cheese-recipe/