Step 1

Cook noodles in salted water one minute less than package directions and set aside. Preheat your oven to 350°F.

Step 2

Grate the cheddar cheese and set aside. Begin to melt 3 tbsp of butter in a saucepan on medium heat, careful not to let it burn.

Step 3

Add flour and whisk until combined. Cook 1 minute, whisking occasionally.

Step 4

Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture. Slowly pour in milk/cream, whisking as you pour.

Step 5

Cook over medium heat, whisking often, for several minutes, until mixture has thickened and is gently bubbling. Stir in mustards, garlic powder, salt, (and cayenne and parsley if using).  Turn the heat off and stir well, letting the remaining heat in the pan melt the cheese. This will take a few minutes — be patient!

Step 6

Once the cheese is completely melted into the sauce, pour the sauce into the pot with the noodles, stir well.Pour the sauce/macaroni mixture into a 2.5 quart baking dish.

Step 7

Place the pretzels in a large Ziploc bag, and crush into breadcrumb-sized pieces using a hard, blunt object.*

Step 8

Melt 1 tbsp of butter and combine with pretzel breadcrumbs. Pour it on top of the macaroni mixture and try to spread evenly.

Step 9

Once the pretzel mixture is placed on top of the macaroni, bake in a preheated oven for 10-15 minutes, careful not to let the top burn. Cover with tin foil if it's cooking too quickly. Serve hot and enjoy!