Mac & Cheese w/Bach Beer

12oz. gemelli (twisted pasta) or fusilli (corkscrew pasta)
4 tablespoons butter, divided
3/4 cup finely chopped onion
2 teaspoons minced garlic
1 cup amber beer or non-alcoholic beer
1 (3 oz.) pkg. cream cheese, cut up
11/3 cups whole milk
12 oz. sharp aged yellow cheddar
cheese, shredded (11/2 cups)
3/4 teaspoon salt
1/2 cups fresh rye or pumpernickel bread
crumbs*
3 tablespoons thinly sliced green onions

To make fresh bread crumbs, tear day-old bread into pieces: place in food processor. Pulse 30 to 60 seconds or until coarse crumbs form. 1 bread slice yields about .75 cups of crumbs.
****This recipe is not my own. It is a copy from Cooking Club Magazine Fall 2012 issue. From further info; please check the cooking club web sight.They have excellent recipes! *****

I Heat oven to 375°F. Spray 2-quart glass or
ceramic baking dish with cooking spray**. Cook pasta according to package directions; drain.
2 Meanwhile, melt 2 tablespoons of the butter in large saucepan over medium heat. Cook
onion 4 to 5 minutes or until softened, stirring occasionally. Add garlic; cook and stir 30
4 seconds or until fragrant.
3 Increase heat to medium-high. Add beer; bring to a boil. Boil 1 minute to reduce slightly. Whisk in cream cheese until melted. Whisk in milk, cheddar cheese and salt, whisking constantly until cheese melts. Simmer 3 to 4 minutes or until slightly thickened (sauce will still be quite thin), stirring frequently. Remove from heat. Stir in pasta; spoon into baking dish.
4 Melt remaining 2 tablespoons butter in medium nonstick skillet over medium heat.
Stir in bread crumbs and green onions until
coated; sprinkle over pasta.
5 Bake 30 to 40 minutes or until casserole is
hot and bubbling and bread crumbs are
browned and crisp. Let stand 10 minutes
before serving. 12 (about .5-cup) servings


Serving Size: makes 12 - .5c. servings

Number of Servings: 12

Recipe submitted by SparkPeople user KATPRIEBE.