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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.
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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