| 1 | ** use sharp cheddar to reduce the amount of cheese needed to maintain flavor. |
| 2 | Shredd cheese. |
| 3 | Cook pasta according to package directions. |
| 4 | Meanwhile in a small sauce pan cook carrots, covered, in a small amount of water for 6 minutes. |
| 5 | Add zucchini and cook covered for 3 minutes more. |
| 6 | Drain vegetables; set aside. |
| 7 | Shake milk and flour in a screw top jar. |
| 8 | Add mixture to sauce pan. |
| 9 | Cook over medium heat until bubbly and thickened. |
| 10 | Add beer and heat through. |
| 11 | Remove pan from heat and add shredded cheddar cheese. |
| 12 | Stir until cheese is just melted. |
| 13 | Add cooked vegetables to cheese sauce. |
| 14 | Season to taste with pepper. |
| 15 | Serve over hot cooked pasta. |
| 16 | Each serving = 350 calories, 6 g fat (15% calories from fat). |
