Step 1

Cook pasta in very salty water until al dente. When pasta is cooked, drain and set aside.

Step 2

Return pasta pot to stove over medium heat.

Step 3

Add butter to pot and heat until melted.

Step 4

Add green onions to butter and sauté, stirring occasionally, for 1 minute until onions have softened.

Step 5

Whisk flour into the butter to form a roux. Cook for 30 seconds to 1 minute until roux is bubbling and has slightly darkened.

Step 6

Slowly add beer to roux, whisking constantly to work out any lumps.

Step 7

Slowly whisk milk into sauce, whisking constantly to work out any lumps.

Step 8

Cook sauce, whisking frequently, until mixture has thickened and is barely simmering, about 6-8 minutes.

Step 9

Remove sauce from heat. Add cheddar cheese and stir until melted.

Step 10

Add salt and pepper to taste.

Step 11

Add cooked pasta to sauce and toss to coat.

Step 12

Top mac and cheese with additional green onions (optional) and serve immediately.