Ingredients
4
tablespoons butter
3/4
cup Progresso™ panko bread crumbs
8
oz uncooked elbow macaroni
1/4
cup Gold Medal™ all-purpose flour
3/4
cup milk
3/4
cup lager beer, such as a Boston lager
1
cup shredded American cheese (4 oz)
2 1/2
cups shredded extra-sharp Cheddar cheese (10 oz)
1
teaspoon salt
1/4
teaspoon freshly ground black pepper
Slices of cooked beer bratwurst or popcorn, if desired
Preparation
Heat oven to 375°F. Place foil baking cup in each of 18 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.
Cook and drain macaroni as directed on package.
Meanwhile, melt remaining 3 tablespoons butter in 4-quart saucepan over low heat. Stir in flour. Cook 1 minute, stirring with whisk. While continuing to stir, add milk and beer. Cook and stir 1 to 2 minutes or until thickened and smooth. Remove from heat; stir in cheeses, salt and pepper. Add cooked macaroni; stir well.
Spoon about 1/4 cup macaroni into each cup. Top each with scant 1 tablespoon bread crumb mixture.
Bake 25 to 30 minutes or until hot and topping is golden brown. Cool 5 minutes; remove from pan. Garnish with bratwurst or popcorn.
