From the Kitchen of Loretta Divoon.... Mac and Cheese and Beer

half a package of macaroni
2.5 cups of grated sharp cheddar
half a cup of beer
2 tbsp of dijon
1 cup of milk
1 clove of peeled garlic
1 bay leaf
2 tbsp of butter
2 tbsp of flour
salt and pepper

Steep the milk with the bay leaf and garlic for 15 minutes. Melt the butter in a saucepan and whisk in the flour. Cook for about 1 minute. Remove garlic and bay leaf and gradually whisk in to the roux (the flour and butter part). Cook, stirring constantly until thick. Add beer and dijon, continually stirring until blended into the sauce. Add salt and pepper to taste. Still stirring over medium heat gradually add the grated cheese and stir until smooth. Add the sauce to slightly undercooked macaroni and stir. Put the macaroni and cheese in an oven safe dish, grate a little extra cheese on top and cook in a 425 degree oven until the cheese on top is golden brown.

Notes:
Something wrong with you if you don't like macaroni and cheese. Whenever I make this we all gather around the saucepan to lick the spoon. Like you did when you were little with icing. Except this is cheesy and beery. You want to get wild? I said DO YOU WANNA GET WILD? Then try a different cheese. I'm sort of emotional about cambozola these days.