Originally Posted by scribble
I will give your directions a try tonight late or tomorrow. I would like something creamy like a Bar we go to or like the noodles and company version. I know they add bear to the sauce at the bar but I am not sure were to add the beer in.
I often add white wine, half n half ratio with milk. I boil off the alchohol first as I feel alchohol draws off aromatics from the spices as it evaporates, but that probably isn't necessary with beer's low alchohol content.
I typically just eyeball amounts but measured things more carefully last time:
4 cups liquid
1 pound cheese
1 pound shells
2 tbls flour and butter each
I don't do any tricks to the rough, just heat it up and stir it around on moderate heat for a couple few minutes to insure the raw flavor is gone, maybe even brown it a little, then stir in small amounts of liquid at a time till it's liquid instead of paste.
Add all liquid and seasioning, heat till just beginning to bubble stage and stir till thickened, then add cheese.
So far this is much as others suggested doing
Question: I just throw the cooked shells into the baking dishes, pour the sauce over as I move things around a bit to insure the shells get filled, but if someone feels there is a better way I'd listen.