Macaroni & Cheese

Starting off of this recipe. Will update as I adjust.

• 3 pints / 1.5 liters / 48 ounces / 3 bottles — Ale

• 1/4 tsp ground ginger

• 1/2 tsp ground cloves

• 1/2 tsp ground nutmeg

• 200g demerara sugar

• 5 egg yolks

• 100g unsalted butter (diced)

Gently pour the ale into a saucepan.

Stir in the ginger, cloves and nutmeg. Gently bring to a boil, then turn down the heat and simmer on low heat for ~2 minutes.

If desired, simmering the ale for 20 minutes at 140C will burn off most of the alcohol.

Whisk the egg yolks and sugar together in a bowl until pale.

Take the ale off the heat. Temper the eggs, combine with the ale. Return the mixture to heat.

Simmer for another ~5 minutes before adding the butter. Once the butter has melted, whisk until frothy.

Heat for up to another 10 minutes before removing from the heat. Once done, froth it again and serve.