• Using a small, serrated knife, carefully cut a circle into the top of your pretzel rolls. I find it’s easiest to cut at an angle in a cone shape. Do not go all the way to the bottom because we don’t want to puncture the sides or the bottom of the bread bowls.
• Once the top of the rolls have been removed, if you desire, place them in a resealable bag so they can be served along with the beer mac later. Gently pull out pieces of the bread with your fingers, making sure to leave at least ½” on all sides of the bowl. If you accidentally rip out too much, or make a hole, no worries. Use a piece or two of the bread you’ve been pulling out to push into the hole and mend it. Put the cut bread bowls into a resealable bag as you did with the tops so they stay as fresh as possible while you cook the mac and cheese. Set aside.
• In a large pot, melt the butter over medium heat. Slowly sprinkle in the flour, whisking until combined. Allow the flour to toast in the butter for 2 to 3 minutes. It will start smell nutty and begin to brown when it’s toasted.
• Gradually add heavy whipping cream, then beer, whisking the entire time. Bring mixture up to a low boil, continuously whisking until it has thickened. This takes about 10 minutes.
• Remove from heat and add salt, garlic powder, onion powder, black pepper, ground mustard, cayenne, paprika, and nutmeg. Stir to mix.
• Add in shredded cheddar and stir until it has completely melted, forming your cheese sauce.
• Add cooked pasta to the sauce and stir with a wooden spoon until it is spread throughout.  
• Fill each pretzel roll with the beer mac. 

Panko Pretzel Topping: 

• In a small pan over medium heat, melt butter. Add panko and crushed pretzel. Stir, coating the crumb mixture in the butter. Continue stirring for 3-5 minutes, or until browned.  
• Sprinkle some of the crumb mixture on top of each of the prepared macaroni-filled bread bowls.