There are many different ways to make beer-cheese sauce, so it really depends on your personal preferences. Some people like to add more beer to their sauce to make it more flavorful, while others prefer to add more cheese to make it more rich and creamy. You can also experiment with different types of beer and cheese to find the perfect combination for your taste buds.
USE SHARP CHEDDAR TO REDUCE THE AMOUNT OF CHEESE NEEDED TO MAINTAINFLAVOR.
SHREDD CHEESE.
COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.
MEANWHILE IN ASMALL SAUCE PAN COOK CARROTS, COVERED, IN A SMALL AMOUNT OF WATER FOR 6 MINUTES.
ADD ZUCCHINI AND COOK COVERED FOR 3 MINUTES MORE.
DRAIN VEGETABLES; SET ASIDE.
SHAKE MILK AND FLOUR IN A SCREW TOP JAR.
ADD MIXTURE TO SAUCE PAN.
COOK OVER MEDIUM HEAT UNTIL BUBBLY AND THICKENED.
ADD BEER AND HEAT THROUGH.
REMOVE PAN FROM HEAT AND ADD SHREDDED CHEDDAR CHEESE.
STIR UNTIL CHEESE IS JUST MELTED.
ADD COOKED VEGETABLES TO CHEESE SAUCE.
SEASON TO TASTE WITH PEPPER.
SERVE OVER HOT COOKED PASTA.
EACH SERVING = 350 CALORIES, 6 g FAT (15% CALORIES FROM FAT).
Ingredients
Directions
USE SHARP CHEDDAR TO REDUCE THE AMOUNT OF CHEESE NEEDED TO MAINTAINFLAVOR.
SHREDD CHEESE.
COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.
MEANWHILE IN ASMALL SAUCE PAN COOK CARROTS, COVERED, IN A SMALL AMOUNT OF WATER FOR 6 MINUTES.
ADD ZUCCHINI AND COOK COVERED FOR 3 MINUTES MORE.
DRAIN VEGETABLES; SET ASIDE.
SHAKE MILK AND FLOUR IN A SCREW TOP JAR.
ADD MIXTURE TO SAUCE PAN.
COOK OVER MEDIUM HEAT UNTIL BUBBLY AND THICKENED.
ADD BEER AND HEAT THROUGH.
REMOVE PAN FROM HEAT AND ADD SHREDDED CHEDDAR CHEESE.
STIR UNTIL CHEESE IS JUST MELTED.
ADD COOKED VEGETABLES TO CHEESE SAUCE.
SEASON TO TASTE WITH PEPPER.
SERVE OVER HOT COOKED PASTA.
EACH SERVING = 350 CALORIES, 6 g FAT (15% CALORIES FROM FAT).
