Beer Cheese Noodles Recipe
Ingredients
| Carrots | 3 Medium, thinly sliced | |
| 1 10-ounce package frozen cut broccoli | ||
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| Beer | 3/4 Cup (16 tbs) | |
| Spaghetti | 6 Ounce | |
| Butter/Margarine | 2 Tablespoon | |
Directions
Cook carrots and broccoli, covered, in a small amount of boiling salted water for 8 minutes or till just tender.
Drain; set aside.
Meanwhile, prepare vegetable sauce.
In a saucepan melt the 3 tablespoons butter or margarine; stir in flour, salt, and pepper.
Add milk all at once.
Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add Swiss and Monterey Jack cheeses and beer, stirring till cheeses are melted.
Stir in cooked carrots and broccoli.
Toss hot cooked pasta with the 2 tablespoons butter and the vegetable sauce.
Drain; set aside.
Meanwhile, prepare vegetable sauce.
In a saucepan melt the 3 tablespoons butter or margarine; stir in flour, salt, and pepper.
Add milk all at once.
Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add Swiss and Monterey Jack cheeses and beer, stirring till cheeses are melted.
Stir in cooked carrots and broccoli.
Toss hot cooked pasta with the 2 tablespoons butter and the vegetable sauce.
Chef
