Beer and Jack Chili Mac N’ Cheese

Ingredients:

Ingredients for the Mac n’ Cheese:
1 16 oz box of pasta
3 tbs butter
3 tbs flour
1 cup beer
1 cup cream
8 oz pepperjack cheese, shredded
4 oz cream cheese
4 oz extra sharp cheddar cheese, shredded
Salt and pepper to taste

Ingredients for the chili:
2 tbs olive oil
1 small onion, diced
1 small bell pepper, diced
1 jalapeno sliced
2 cloves minced garlic
1 16 oz can of crushed tomatoes
1 cup beer
1/2 cup frozen corn
1 cup of black beans
1 tbs of chili powder
1 tsp cumin
1 tsp salt
1 tsp balsamic vinegar

Instructions:

Prepare your pasta according to package directions.

Mean while prepare your cheese sauce. In a medium sauce pan melt butter and whisk in flour until a thick paste forms. Slowly whisk in beer and cream. Bring to a low boil and reduce heat and whisk in all of your shredded cheese. Salt and pepper to taste and toss with cooked pasta. Set aside.

To prepare your chili. Heat your oil in a large dutch oven or heavy bottomed pot until it is fragrant. Add in diced onions, peppers, jalapenos and garlic. Reduce heat to medium and saute until the onions are translucent. Add in your remaining ingredients, bring to a boil and reduce heat to medium. Simmer until chili has thickened. About 30 minutes.

Mix mac n’ cheese into your chili and serve! Top with extra cheese and sliced jalapenos (optional).

From bakeaholicmama.com