Step 1: Set up your blender. Add 3 cups of grated cheese, 1 tablespoon of cornstarch, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, 12 ounces of evaporated milk, 2/3 cup of beer and 1 cup of chopped parsley in a blender. Blend over high heat until well blended and smooth, about 3 minutes.
Step 2: Cook the macaroni until just before al dente, about 3 minutes less than what is indicated on the package directions. Drain the noodles and put them back in the pot.
Step 3: Pour in the cheese sauce. Bring to a boil, cooking until the sauce has thickened and the noodles are cooked through, about 5 minutes. Serve and enjoy!
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