Ingredients list:

- 2 cups macaroni
- 2 cups grated cheese
- 1 cup cooking cream
- 1 cup good quality dark beer
- 1/2 cup smoked meat cut in little cubes (or even bacon; why not?)
- About half a chopped onion
- 3 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste

Procedure:

1. Cook the macaroni pasta, drain.

2. In a skillet over medium heat, sauté onions in butter until they become translucent. Add flour, salt and pepper. Season with salt to your taste. Smoked meat will give a salty taste to your recipe anyway.

3. Gradually add the liquids (cream and beer) while whisking to thicken the sauce. As for what kind of beer to use, I suggest a brown or dark beer that will, in addition to providing its characteristic taste to the pasta, will add a nice color to your macaroni and cheese. Suggestions: Leffe Brown, New Castle, Rickard's Dark or even Chambly Noire.

4. Pull away from heat, add half the cheese, allow to melt. For more flavor, I suggest very old cheddar cheese. If you find this too intense, you can always mix half and half with a milder cheese.

5. Mix the macaroni and cheese sauce in a baking dish. Add the remaining cheese on top.

6. Bake (Oven preheated to 350 ˚F) for thirty minutes or until the top layer of cheese has acquired a nice golden touch. Enjoy your meal!