This pasta was our pre-game meal before the massive Timbers win on Saturday night:

Dave and I fueled up on tasty macaroni and cheese, donned our Timbers gear and our heavy coats, and headed out to Jeld-Wen Field for the game. By the time we got downtown, it was raining steadily. And unfortunately, the rain continued for the entire game (our coats are still drying!) HOWEVER – not only did the Timbers get a statement win against Houston (a very, very good team), but they did so in style! The second half of the game was the fastest, most fun 45 minutes of soccer I’ve watched in a long time. After the final whistle, we half walked, half ran back to Pioneer Square in time to grab a big ol’ hot chocolate from Starbucks and get on the yellow line home.

Here’s what you need:

10 oz short pasta
1 Tbsp. vegetable oil
1-2 shallots (can sub 1/2 red onion)
1 Tbsp. butter
1 Tbsp. flour
2 cups milk (we used organic 1% here)
3-4 oz. cheddar cheese
1 small can green chiles
1/2 to 1 tsp. kosher salt
2-4 Tbsp. beer (we used a porter)
2-3 strips of thick-cut bacon, cooked and chopped into pieces

Cook the pasta according to the package instructions. When it is done, drain the pasta and toss with just a bit of oil so it doesn’t stick together.

While the pasta is cooking, heat the vegetable oil in a saucepan on medium heat (yes, it’s not your normal pan for this, but I’m saving you a dish). Sweat the shallots in the oil until they are translucent, and then remove from pan and set aside.

Place the saucepan back over medium heat – it’s time to make a roux. Melt the butter in the saucepan, and when it has melted, sprinkle the flour into the pan and stir, so the flour soaks up the butter and forms a paste. Cook the paste, stirring frequently, for 2-3 minutes.

Next, ready your whisk! Pour the milk into the saucepan and whisk the paste into the milk. Bring the milk to a simmer and keep it there until the sauce thickens to coat the back of a spoon. When it has thickened, sprinkle the cheddar cheese into the sauce as you continue whisking.

Stir in the beer and the can of green chiles. Salt to taste. Next, add the pasta and toss to coat. Serve in bowls and top with chunks of bacon.