1. Bring a large pot of salted water to a boil. Add pasta. Cook according to package directions. Drain; set aside. 
2. Melt butter in large stockpot over medium heat. Whisk in flour. Cook until bubbling and foamy, about 1 minute. Whisk in milk (one cup at a time), bringing mixture to a simmer after each cup. Add mustard powder, salt and pepper. Whisk to combine. Reduce heat to a low simmer until thickened, about 10 minutes. 
3. Pour in the beer while stirring. Stir in cheddar cheese, one cup at a time until melted and smooth. Stir in 1/2 cup parmesan and pasta. Bake in 9 x 13 casserole dish. Top with remaining parmesan and breadcrumbs. Bake at 350° F for 30 minutes until top is golden and cheese is bubbly. Garnish as desired.

Calories: 600, Fat: 28 g (17 g Saturated Fat), Cholesterol: 84 mg, Sodium: 740 mg, Carbohydrates: 55 g, Fiber: 1 g, Protein: 28 g.