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Beer Macaroni & Cheese

Creamy with a hint of beer, this macaroni is one of our favorites for a big family dinner. — Lauren Petersen, Everett, Washington

12 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

1 package (16 ounces) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon salt
3/4 teaspoon pepper
2-1/2 cups 2% milk
3/4 cup amber beer
1/4 cup heavy whipping cream
3 cups (12 ounces) shredded cheddar cheese, divided
2 cups (8 ounces) shredded fontina cheese
2 tablespoons grated Parmesan cheese, divided
2 tablespoons minced chives
5 bacon strips, cooked and crumbled

Directions

Cook macaroni according to package directions for al dente.
Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add
garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt
and pepper until smooth; gradually whisk in the milk, beer and
cream. Bring to a boil; cook and stir for 2 minutes or until
thickened.
Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1

2 of 2

Beer Macaroni & Cheese (continued)

Directions (continued)

tablespoon Parmesan cheese until melted. Add chives.
Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking
dish. Sprinkle with remaining cheddar and Parmesan cheeses.
Bake, uncovered, at 400° for 15-20 minutes or until golden brown
and heated through. Top with crumbled bacon. Let stand for 5 minutes
before serving. Yield: 12 servings.

Nutrition Facts: 1 serving equals 420 calories, 23 g fat (14 g saturated fat), 76 mg cholesterol, 641 mg sodium, 34 g carbohydrate, 2 g fiber, 20 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.