Sarge’s easy mac & cheese
- a package of rotini pasta
- 1/4 cup of butter
- 2 cloves of garlic, minced
- 1/4 cup of flour
- 1 teaspoon mustard
- pinch of salt
- pinch of pepper
- 1/4 cup of amber beer
- 2 cups milk
- 2 cup shredded mozzarella cheese
- 3 cups shredded cheddar cheese
- 1 cup diced thick-cut pepperoni
- 1 tablespoons grated Parmesan cheese
Preheat the oven to 400 F or 200 C. Cook the pasta in a large pot of boiling water, drain it and let it sit aside. While the pasta cooks butter a large baking dish and set that aside as well.
In a medium sauce pan melt the butter and add the garlic. Let it cook for a minute and then add the salt, pepper, flour, mustard followed by the beer and the milk. Stir and cook until you have somewhat thickened mixture.
Add the mozzarella and 2/3 from the cheddar. When the cheese melts remove from heat.
Add the cooked pasta into the baking dish, add the pepperoni and the cheese mixture. Stir the mixture really good and add the remaining cheddar on top as well as the Parmesan cheese. Bake for 20 minutes. Let it cool a bit before serving.