Beer Macaroni & Cheese
Total time: 35 mins
Prep time: 20 mins
Bake: 15 mins
Ingredients:
Yield: 12 servings
-
- 1 package (16 ounces) elbow macaroni
- 1/4cup butter
- 2 garlic cloves, minced
- 1/4 cup flour
- 1 Tbsp ground mustard
- 1 tsp salt
- 3/4 tsp pepper
- 2 1/2 cup 2% milk
- 3/4 cup amber beer
- 1/4 cup heavy whipping cream
- 3 cups shredded cheddar cheese, divided
- 2 cups shredded fontina cheese
- 2 Tbsp grated Parmesan cheese, divided
- 2 Tbsp minced chives
- 5 bacon strips, cooked and crumbled
Directions:
- Cook macaroni according to package directions for al dente.
- Meanwhile, in a dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute.
- Stir in flour, mustard, salt, and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese, and 1 Tbsp Parmesan cheese until melted. Add chives.
- Drain macaroni; stir into sauce. Transfer to a greased 3 quart baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
- Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown and heated through.
- Top with crumbled bacon. Let stand for 5 minutes before serving.