Ingredients

• 3 tbs olive oil
• 1 onion, chopped
• 1 fresh jalapeno, stemmed, seeded and chopped
• 3 cloves garlic, chopped
• 4 tbs butter
• 1/4 cup flour
• 1 tbs corn starch
• 2 cups Hefeweizen
• 2 cups chicken broth
• 2 cups cheddar cheese (thinly grated, don't use pre shredded)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp smoked paprika
• 1 1/2 cups elbow macaroni noodles

Directions

1. In a large pot heat the olive oil. Add the onions and jalapenos, cook until softened, stirring frequently, about 5 minutes. Add the garlic and cook for about 30 seconds.
2. Add the butter stir until melted.
3. Sprinkle the flour and corn starch on top of the melted butter and whisk until combined.
4. Add the beer and broth and bring to a low simmer.
5. 1/4 a cup at at time, add the cheese and stir until completely melted before adding more (do not boil or cheese will separate). Repeat until all the cheese is incorporated into the soup.
6. Add the salt, pepper, smoked paprika and stir to combine.
7. Add the macaroni noodles and cook until noodles are al dente.
8. Add additional beer or broth to thin to desired consistency.

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