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For the mac and cheese:
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1.
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Preheat oven to 375 F.
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2.
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Cook pasta in very salty water for two minutes less than the al dente cooking time listed on your package.
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Drain pasta and set aside.
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3.
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Melt butter in large saucepan over medium heat (I use the same pot I just cooked the pasta in).
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Add flour and whisk to form a roux.
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Cook roux for about 1 minute until fragrant.
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4.
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Slowly stream beer into roux, whisking constantly to work out any lumps of roux.
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5.
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Whisk milk into sauce.
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Let it cook until sauce has thickened and just barely reached a simmer, 7-10 minutes.
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6.
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When sauce has thickened, remove from heat and stir in white cheddar cheese until cheese is completely melted.
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7.
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Fold half of the blue cheese into the sauce and reserve the rest for topping the finished pasta.
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8.
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Add cooked pasta into the sauce and stir to coat.
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Spoon mac and cheese into a large baking dish (you can use one 9x13 pan or divide it into smaller, single-serving size dishes if you like) and top with toasted breadcrumbs (instructions below).
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For the breadcrumbs:
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9.
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Melt butter in a medium-sized skillet over medium-high heat.
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Add breadcrumbs and stir to combine.
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Toast breadcrumbs, stirring occasionally, until theyre lightly browned, about 5 minutes.
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Remove toasted breadcrumbs from heat and sprinkle evenly across the top of the macaroni and cheese.
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For the assembly:
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10.
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Bake mac and cheese at 375 F for 20-25 minutes until breadcrumbs have browned and edges of pasta have crisped up.
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Remove from oven and top with remaining blue cheese and chopped parsley.
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Serve immediately.
