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Beer and Bacon Macaroni and Cheese

This is by far the best mac and cheese I’ve tasted. Garlic, green onions, Parmesan, and Cheddar cheese are to me, grown-up flavors that make it a bit more sophisticated.
5 from 1 vote
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Course: Dinner, Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6


  • 2 cups uncooked elbow macaroni
  • 6 bacon strips, chopped
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 ¾ cups 2% milk
  • cup brown ale or chicken broth
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded Cheddar cheese
  • 2 green onions, chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • Additional green onions


  • Preheat the oven to 375F and cook the pasta according to package directions. Using a cast-iron skillet or any other ovenproof skillet cook the bacon until brown. Remove the bacon from the skillet and place it on a plate with paper towels.
  • Add the minced garlic to the same pan and cook for about a minute being careful not to burn it
  • Mix in the flour until it is well combined with the garlic. Carefully and gradually, whisk in the milk and beer into the flour mixture
  • Cook the sauce for about 2-3 minutes until it thickens and coats the back of a spoon
  • Take the skillet off the heat and add the Parmesan and Cheddar cheeses to the sauce. Stir in half of the bacon
  • Take the green onions and the drained elbow pasta and mix them into the sauce as well. Bake uncovered, for 15 minutes until bubbly. Serve with reserved bacon and extra green onions on top.
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