Beer Cheese Noodles
|Carrots||3 Medium, thinly sliced|
|Frozen cut broccoli||10 Ounce (1 Package)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
|Beer||3⁄4 Cup (12 tbs)|
|Green noodles/Spaghetti||6 Ounce, cooked|
Cook carrots and broccoli, covered, in a small amount of boiling salted water for 8 minutes or till just tender.
Drain; set aside.
Meanwhile, prepare vegetable sauce.
In a saucepan melt the 3 tablespoons butter or margarine; stir in flour, salt, and pepper.
Add milk all at once.
Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add Swiss and Monterey Jack cheeses and beer, stirring till cheeses are melted.
Stir in cooked carrots and broccoli.
Toss hot cooked pasta with the 2 tablespoons butter and the vegetable sauce.