Roasted green chiles and chile beer give this classic dish a real kick. The beer can add a fruity brightness, a slow heat, or an eye-watering blast, depending on your choice of beers.
Active preparation time: 15 minutes
Total time: 40 minutes
Serves: 6
1½ cup (12 fl oz/355 ml) chile beer
½ cup (4 fl oz/118 ml) water
1 yellow onion, julienned
1 bay leaf
3 cup (24 fl oz/710 ml) heavy cream
4 Tbs cornstarch mixed with 4 Tbs (2 fl oz/59 ml) cold water
16 oz (454 g) aged cheddar cheese
8 oz (227 g) roasted green chiles
Ground white pepper
Celery salt
16 oz (454 g) macaroni, cooked according to the package instructions
In a medium saucepan over high heat, bring the beer, water, onion, and bay leaf to a boil. Reduce the heat and simmer for 20 minutes. Strain, reserving the liquid, and return the liquid to the pan.
Add the heavy cream and return to a simmer over medium heat. Keep an eye on the pot to prevent boil over.
Add the cornstarch mixture to thicken the sauce. Let the cornstarch cook out for a minute.
Take the sauce off the heat and whisk in the cheese and chiles. Season to taste with white pepper and celery salt. Add the cooked macaroni and stir until the sauce is distributed evenly.
Beer Suggestions: Ballast Point Habanero Sculpin (San Diego, California), New Belgium Cocoa Mole (Fort Collins, Colorado), Twisted Pine Brewing Ghost Face Killah (Boulder, Colorado).