I'm a big of a beer freak, and after having the mac n' beer cheese down at the Stone Brewery in San Diego, I HAD to give this recipe a try. A bit labor intensive for a pasta dish (it really did take me a good solid hour) but the result is good so no complaints. It could use a little more cheese flavor. I used sharp cheddar and it still wasn't particularly strong. This time I used a nice hoppy amber ale...and I think the hops were a little too much. I'm a big hophead so it was ok for me, but I imagine a lot of people wouldn't like the bitterness. A nice stout or porter would probably be a safe bet for this recipe. Overall, not quite as good as what I got at Stone, but tasty for sure. There's a lot of variations you can do with this recipe, so it's a good place to start.
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I'm a big of a beer freak, and after having the mac n' beer cheese down at the Stone Brewery...