2/3cup (6oz)beer(pale ale, pale lager, wheat beer)
1cup (20g)chopped flat leaf parsley
1lbslarge elbow macaroni
1. Add the cheese, cornstarch, garlic powder, evaporated milk, beer, and parsley to a blender. Blend on high until well combined and smooth, about 3 minutes. 2. Cook the macaroni until just before al dente, about 3 minutes less than stated on the package directions. 3. Drain the noodles and return to the pot. Pour in the cheese sauce. 4. Bring to a simmer, cooking until thickened and the noodles are cooked through. About 5 minutes.
Try not to use anything too hoppy (like an IPA) or the beer flavor will be VERY strong. Unless that's what you want, then you do you.