- 1 package (16 ounces) elbow macaroni
- 1/4 cup butter
- 2 garlic cloves, minced
- 1/4 cup King Arthur Unbleached 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
- 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 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Beer Macaroni & Cheese(16)
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i liked the sauce, thin and cheesy, it covered the macaroni very well. i did not like the bitter, hoppy flavor from the beer, so i will not make this again.
There was something missing to this. I'm not sure what. My husband said more garlic. It definitely needed to be salted at the table. But it was creamy without processed cheese and the beer flavor came thru nicely.
This is so awesome! Hate to say it but it's better than my own. Really, really great!
Not sure how someone can give this one star without having actually tried the recipe.
Cllk121651 - you may want to re-read about review etiquette before you post on anyone else's recipe.
This was absolutely delicious! I've made homemade macaroni and cheese in the past, and it was mushy and BLAND. Not this recipe! If you make it EXACTLY the way the recipe is written, with NO substitutions (one reviewer substituted provolone cheese and gave a low review because it didn't turn out. This is not even close to the right kind of cheese.) , you will not be disappointed. This is an excellent recipe! Try it, it is going to be a permanent recipe in my book.
Mine was not all that creamy - a tiny bit grainy. It was very rich though - I think too much cheese? Had to use provolone because store didn't have fontina.
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