Ingredients
- 2 shallots (minced)
- 3 garlic cloves (minced)
- 4 oz unsalted butter (plus more for buttering the baking dish)
- 2 oz flour (about a 1/2 cup)
- 12 oz amber lager or brown ale of choice
- 2 ½ cups whole milk
- 6 oz gruyere, plus 2 oz for the top (room temperature)
- 8 oz white cheddar, plus 2 oz for the top (room temperature)
- 4 oz mascarpone cheese (room temperature)
- 2 tsp dijon mustard
- Kosher salt and pepper (to taste)
- 1 pound pipette pasta (or elbows)
- Finely grated pecorino (for topping)
Directions
- 1
Bring a large pot of water to a boil over high heat. Butter a 2.5 qt baking dish or similar.
- 2
Meanwhile, in a medium pot melt butter. Sauté shallots and garlic until very soft.
- 3
Whisk in flour to make a roux. Cook, stirring for about 1 minute.
- 4
Slowly whisk in beer and milk. Cook, stirring continuously (scraping the bottom to prevent scorching) over medium heat until bubbling and thick.
- 5
Turn heat to low and cook, stirring often to prevent scorching, for 25-30 minutes. This cooking step ensures that the sauce won’t taste floury.
- 6
Meanwhile, heavily season the boiling water with salt, cook pasta to al dente. Strain and toss in a little oil to prevent sticking. Set aside.
- 7
Once the sauce has cooked, remove from the heat. Stir in both cheeses, in two additions, melting the cheese before adding the next addition. *
- 8
Stir in mascarpone and dijon. Season with salt and pepper to taste.
- 9
Pour cheese sauce over the pasta and stir to coat.
- 10
Transfer to a buttered baking dish and top with the remaining 2 oz of each cheese. Sprinkle with grated pecorino.
- 11
Broil until the top is golden and bubbly. Serve. **