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, Lapwa...
Beer and Bacon Macaroni and Cheese
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
Total Time
Prep: 25 min. Bake: 15 min.
Makes
6 servings
Ingredients
2 cups uncooked elbow macaroni
6 bacon strips, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
1-3/4 cups 2% milk
2/3 cup brown ale or chicken broth
1 cup shredded Parmesan cheese
1 cup shredded extra-sharp cheddar cheese
2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Additional green onions
Directions
Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain.
Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. In 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.