1 (12 to 16 oz.) pkg. pasta (your choice)

BEER CHEESE SAUCE:

5 tbsp. butter
5 tbsp. all-purpose flour
2 cups milk (no less than 2%)
1/2 tsp. dry ground mustard
2 tsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. pepper
1/8 tsp. cayenne pepper
2 1/4 tsp. garlic powder with parsley
1 cup dark beer (I prefer Newcastle)
2 cups Kraft triple cheddar shredded cheese
1/4 cup sharp cheddar cheese, freshly shredded

Melt butter in large pot over low-medium heat. Add flour to make roux. Add milk and seasonings to make white sauce, stirring frequently to ensure it does not scald.

Once white sauce has thickened a bit, add beer and stir until warm. Add cheeses, stirring well to incorporate.

Note: The sauce should come together within ten minutes of occasional stirring.

Enjoy over your choice of pasta.

Submitted by: Shelzi23