Ingredients

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 Land O Lakes® Half & Half

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

Directions 

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.