Beer and Bacon Macaroni and Cheese
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 6 servings.
We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. —Cindy Worth, Lapwai, Idaho
Ingredients
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2 cups uncooked elbow macaroni
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6 bacon strips, chopped
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3 garlic cloves, minced
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1/4 cup all-purpose flour
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1-3/4 cups 2% milk
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2/3 cup brown ale or chicken broth
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1 cup shredded Parmesan cheese
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1 cup shredded extra-sharp cheddar cheese
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2 green onions, chopped
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Additional green onions
Directions
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1.
Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain.
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2.
Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. To the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes.
Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.
Nutrition Facts
1-1/4 cups: 398 calories, 23g fat (11g saturated fat), 52mg cholesterol, 767mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 19g protein.
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