- Yields: 6
- Preparation: 30 minutes
Ingredients
- 2 tbsp (30mL) GAY LEA - Organic Sea Salted
- 3 cups (750mL) IVANHOE - Old Sharpe Cheddar
- 2 cups (500mL) HEWITT'S - 3.8% Whole Goat Milk
- 2 tbsp (30mL) all purpose flour
- 1 tbsp (15mL) Dijon mustard
- 2 tsp (10mL) Worcestershire sauce
- 2 garlic cloves, minced
- 1/2 tsp (2mL) salt
- 1/2 tsp (2mL) pepper
- 1/3 cup (75mL) stout beer, such as Guinness
- 1 lb (500g) cooked short pasta such as penne
Topping
- 2 tbsp (30mL) GAY LEA - Organic Sea Salted
- 2 garlic cloves, minced
- 1 1/2 cups (375mL) sourdough or baguette bread, crumbs
- 1/4 cup (60mL) fresh parsley, chopped
Instructions
- Preheat broiler to high and position rack in center of oven. Grease 13- x 9-inch (3 L) casserole dish; set aside.
- Melt butter in saucepan set over medium heat; cook flour, stirring constantly, for about 2 minutes or until lightly browned. Whisk in milk, a splash at a time, until smooth. Stir in Dijon, Worcestershire sauce, garlic, salt and pepper.
- Cook, stirring often, for about 10 minutes or until mixture is bubbling and thickened. Stir in cheese, a handful at a time, waiting until cheese is melted before adding the next addition. Stir in beer. Simmer for 1 minute; remove from heat. Toss cheese sauce with cooked pasta and spread in prepared dish.
- Whisk butter with garlic; toss with bread crumbs and parsley. Sprinkle over casserole. Broil for 5 to 7 minutes or until topping is golden and sauce is bubbling around edges.
- Pulse day-old sourdough bread until coarse crumbs are achieved. Bread crumbs can be stored, in an airtight container, in the freezer for up to 3 months.
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