Dark, smooth wheat ale with lingering notes of caramel and chocolate and subtle hints of plum and raisin
2 tbs butter
1 tbs flour
1 bottle Big Rock Wunderbier
170g mild gouda cheese
150g asiago cheese
300g bacon, cooked and diced
450g macaroni elbow pasta
Pepper to taste
In a large pot over medium-high heat, boil the pasta in enough water to amply cover it.
Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle the flour over top of the melted butter and whisk to combine. Once combined, whisk in the beer 1/2 cup at a time to create a silky sauce. Add the cheese and whisk together while it melts. Season with pepper and whisk until smooth. Mix in the bacon.
Drain the pasta, reserving the pasta water. Add the pasta to the cheese sauce and mix to coat. Add the pasta water, 1/4 cup at a time, until the sauce reaches desired consistency.
Recipe courtesy of Wine, Food & Friends.