1 lb. pasta, cooked and drained
8 oz. extra sharp cheese, shredded
½ cup asiago cheese, shredded
8 oz. fontina cheese. Shredded
1 bag fondue shredded cheese ( Emmentaler & Gruyere)
1 bottle Guinness Draught 3 tbsp. butter
3 tbsp. flour 2 cups whole or 2% milk
2 tsp. onion powder 1/2 tsp. dry mustard
¼ tsp. ground nutmeg ½ tsp. cayenne pepper
2 cups panko bread crumbs
Heat oven to 350 degrees, spray a 9×3 baking dish with non-stick spray. You can also use individual ramekins.
Mix all cheese together in a large bowl, remove 3 cups and set aside for later.
In a medium size sauce pan over medium heat, melt butter, then add flour, whisk until smooth, it will get bubbly, keep whisking until just starting to turn light brown. While still whisking add ¾ cup of beer, keep whisking then add milk slowly. Add onion powder, nutmeg, dried mustard and cayenne, season with salt and black pepper. Bring to a boil, reduce heat and simmer for 3 minutes, remove from heat and add cheese 2 hand full at a time. Whisk in all the cheese until all had melted, add to cooked pasta and toss to coat. Pour half of the pasta mixture in the pan, top with 2 cups of the reserved cheese, then top with rest of pasta. Top with remaining cheese. In a small bowl add panko bread crumbs and the rest of the beer toss quickly together and sprinkle on top of the pasta all over.
Bake 30 minutes or until Panko crumbs are lightly browned and cheese is bubbly.