Pasta Twists with Beer Cheese Sauce
 
8 oz.  of packaged dried tri colored corkscrew macaroni or rope macaroni
  gemelli
2 medium  carrots, sliced
1 small  zucchini, coarsely chopped
1 cup  of fresh whole mushrooms, quartered
2 Tbsp  of butter or margarine
2 Tbsp  of all purpose flour
1 cup  of milk
1/4 cup  of icehouse beer or your favorite
3/4 cup  of shredded sharp cheddar cheese
 
cook the pasta according to the package directions. drain, keep warm. 
meanwhile for the sauce, in a medium saucepan, cook the carrots, zucchini, 
mushrooms in butter or margarine until tender. stir in the flour. add the 
milk all at once. cook and stir over medium heat until thickened and bubbly. 
cook and stir for 1 minute more. add the beer of your choice and heat 
through. remove from the heat. gradually add the cheddar cheese, stirring 
just until melted. if desired, season to taste with salt and pepper. makes 4 
servings. 
 
niki 
 
-- 
(ID: 13860) Mirror: rec.food.recipes: Fri, Mar 14, 2003


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