4 cups uncooked radiatori pasta
1 Half Stick (1/4 cup) Land O Lakes® Butter
1/4 cup chopped onion
1 teaspoon finely chopped fresh garlic
3 tablespoons all-purpose flour
1 cup brown ale
10 (3/4-ounce) slices Land O Lakes® Deli American, chopped
5 (3/4-ounce) slices smoked Land O Lakes® Provolone Cheese, chopped
1/4 teaspoon ground mustard
6 tablespoons shredded Parmesan cheese
1 cup mustard pretzel nuggets, coarsely crushed
Heat oven to 350°F.
Cook pasta to al dente according to package directions. Drain. Set aside.
Melt butter in 12-inch skillet over medium-high heat until sizzling. Add chopped onion and garlic; sauté 2 minutes. Add flour, whisking constantly, until light golden in color. Slowly add half & half, whisking constantly. Slowly add beer; continue whisking until mixed. Add Deli American, Provolone, and dry mustard. Stir until cheeses are melted. Add cooked pasta; stir to combine.
Spoon about 1 cup macaroni and cheese into each individual crock. Top each crock with 1 tablespoon Parmesan cheese and crushed pretzel nuggets. Place crocks onto baking sheet.
Bake 15-20 minutes or until heated through and Parmesan is light golden brown.