Preheat the oven to 200C or 180C, Fan 0r 400F, Gas 6.
Bring a pan of salted water to a boil and cook the macaroni for 8-10 minutes until al dente. Once cooked, drain and set aside.
While the pasta cooks, melt the butter over medium heat and stir in the flour. Cook for 1 minute to remove the taste of the flour.
Slowly stir in the ale. Adding in stages helps avoid lumps in the final sauce by not adding too much liquid before the roux has combined with the ale.
Remove from the heat and stir in the cheese, mustard, and Worcestershire sauce. Season with salt to taste.
Stir the drained pasta through the sauce and then pour into an ovenproof dish. Top with the extra cheese and breadcrumbs.
Bake for 15-20 minutes until the cheese has melted and the breadcrumbs are crispy.
Finish with the chopped parsley, and serve hot.
