Mac And Cheese Rarebit
1 package San Giorgio Rigatoni
1 bottle beer
3 cups half and half
1 twelve ounce package sharp cheddar shredded
1/2 a twelve ounce package shredded mozzarella
3 T Worcestershire
1/2 cup flour
1 teaspoon salt
fresh ground black pepper
1 stick butter
2 slices toast
1 package of butter and garlic croutons (optional)
Boil the pasta in water till al dente, Drain and place in a large casserole dish.
Melt the butter, flour salt and pepper in a pan until smooth, and bubbly, whisk the bottle of beer and the Half and Half in and then the Worcestershire, when it starts to thicken, add the sharp cheddar.whisk over high heat until smooth.
Toss the mozzarella with the rigatoni in the casserole, then pour on the sauce, and stir to coat.
Crumble the toast well, add a little melted butter, stir and strew evenly on top of the mac and cheese
Bake in a 350f degree oven, till the toasty top is golden and the sauce is bubbly...Serve over a few croutons, to replicate a crunchy Rarebit.