Monk and Cheese

So I made some crab mac and cheese. Well I guess it's not technically macaroni, so rotini and cheese.  Using beer adds a nice depth to macaroni and cheese, and Monk In The Trunk Organic Amber Ale was perfect for it. Not too light, not too strong, and it really enhanced the flavors of the cheese. Sipping the beer alongside the dish made for a delicious pairing. Here is my recipe.

8 ounces pasta (I used rotini)
5 ounces crab meat
1/2 cup Monk in the Trunk 
1 1/2 cups shredded Gruyere cheese
1 1/2 cups shredded Cheddar cheese
1/4 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons butter
3/4 cup evaporated milk
 1/4 cup bread crumbs
1 teaspoon flour
salt to taste

Cook the pasta as you normally would. Melt one tablespoon of butter in a saucepan and add the chopped onion and garlic. Cook over medium heat for 5 minutes. Add the milk and beer. Slowly add in the cheese while stirring. Whisk in the flour and season with salt. Remove from heat and add the cheese mixture and crab meat to the pasta. Place in a baking dish or ramekins. Combine the rest of the butter with the bread crumbs and coat the top of the pasta. Bake in a 400 degree oven until the top is golden brown. Pair the dish with Monk in the Trunk.