Macaroni And Cheese With Pumpkin Ale

1 shallot finely diced
1 clove garlic, minced
One pound pasta such as a small shell
6 Tbsp butter
3 Tbsp flour
2 1/2 cups milk
1/2 cup pumpkin ale
1/2 tsp salt
1 cup Gruyere cheese
2 cups white cheddar
1 cup Panko breadcrumbs
1 tsp kosher salt
1/2 tsp nutmeg (freshly grated)
Preheat oven to 325 degrees F
Boil water and 1 tsp salt in a large pot. Once boiling, add pasta and cook for five minutes. Drain and rinse, set aside.
In a large saucepan over medium heat,melt 6 tbsp butter, add the shallots and sautee for 2 minutes, add garlic and cook until lightly browned. Add the flour, and let cook stirring constantly for about 3 minutes. Stir in the beer and milk, scraping the bottom to release any browned bits. Cook over medium heat whisking until mixture thickens. Add in cheese, stir to combine. Season with salt and pepper to taste and 1/2 tsp freshly grated nutmeg. Place in a 2 quart buttered casserole dish. Sprinkle breadcrumbs on top and bake for 1 hour.

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