-
1
Preheat oven to 375 F.
-
2
Prepare water for pasta and cook the noodles according to package directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven.
-
3
Heat a medium saucepan over medium-high heat.
-
4
Add butter and wait for it to melt.
-
5
Whisk in flour and cook for about 2 minutes, until bubbling and golden in color.
-
6
Add the sliced mushrooms and saute for another 2 minutes.
-
7
Pour in milk, then the beer, and whisk constantly until it thickens just a bit.
-
8
Stir in cheeses and whisk until melted, about 3-5 minutes.
-
9
Turn heat down to medium-low and continue to stir occasionally, letting the mixture cook for 5-6 minutes to thicken and settle a little.
-
10
After 6 minutes, stir in the seasonings.
-
11
One the pasta finishes cooking, drain it, then pour it into a casserole dish (I used a large oval baking dish) that youve coated with cooking spray.
-
12
Pour cheese mixture over the top and toss well to combine.
-
13
Add fresh spinach, then sprinkle panko bread crumbs on top.
-
14
Bake for 30 minutes or until bubbling and the noodles and bread crumbs are golden in color.
-
15
Remove from oven and let cool for 5 minutes, then serve immediately.
-
16
Adapted from Easy Beer Mac and Cheese recipe by How Sweet it Is.
