Macaroni and cheese meets October's favourite beer cheese dip in this addictive crossover casserole that will please anyone who tastes it!
Cook the elbow noodles according to the package direction, drain and reserve 1/4 cup of the cooking water.
In the meantime, shred the cheeses and set aside.
Using a food processor, coarsely grind the pretzel bun. In a small pan, melt 2 tablespoons of butter, add the pretzel crumbs and fry until just crispy, set aside.
Next, make the roux, melt the remaining 4 tablespoons of butter over medium heat in a large pan and then stir in the flour, continue stirring constantly until the flour turns light brown and smells nutty about 6 minutes. Slowly pour in the cold milk and beer and stir until smooth.
Remove the pan from heat and add in the cheese in three batches, stirring until smooth between each addition, if the last addition doesn't melt completely that's ok, it'll melt into macaroni when it bakes.
Now it's time to assemble, add the macaroni to the cheese sauce and stir, it'll be thick, but if it seems too thick, add a tablespoon at a time of the reserved water to thin it slightly. Mix until all the macaroni is coated. Spoon into a casserole dish and top with pretzel crumbs.
Bake in a pre-heated oven for 25 minutes or until the sauce is bubbly.