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.
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Servings: 6
Calories: 392kcal
Ingredients
- 2 cups uncooked elbow macaroni
- 6 bacon strips, chopped
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 1 ¾ cups 2% milk
- ⅔ 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
Instructions
- 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 lined with paper towels.
- Add the minced garlic to the same pan and cook for about thirty seconds, 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
- Mix the green onions and cooked pasta into the sauce as well. Season with salt and pepper, and bake uncovered, for 15 minutes until bubbly. Serve with the reserved bacon and extra green onions on top.
Nutrition
Calories: 392kcal | Carbohydrates: 37g | Protein: 23g | Fat: 17g
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