450 g macaroni
6 T butter, unsalted
1/3 C flour
2 t paprika
3 C milk
150 g cheddar, extra sharp, coarsely shredded
200 g fontina
bacon bits or strips, crisped
salt, to taste
Melt butter in a large pot. Add flour and paprika. Cook until bubbly (2 min).
Gradually add milk, stirring often until creamy and thick.
Add cheddar and fontina. Let melt, take off the heat.
Stir in macaroni and salt.
Return to low heat until hot and bubbly (2 min).
Match made in Heaven:
Your favorite Pinot Noir (berry-rich)
India Pale Ale
From the Fuller’s website:
India Pale Ale pours a pale amber colour and delivers earthy, hoppy aromas. On the palate, orange, character is followed by floral and spicy notes – leading on to a satisfying finish of mild bitterness. Great with a curry, India Pale Ale refreshes the palate while lending its own mild hint of spice. Brewed for the export market, Fuller’s India Pale Ale is popular in Sweden, America and indeed all over the globe. It’s an unmistakeably English-style IPA though, brewed with a combination of home-grown hops and malt.
Won Silver at World Beer Championships in 1997.