Breadcrumbs

beer macaroni and 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:

    1. Cook macaroni according to package directions for al dente.
    2. Meanwhile, in a dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute.
    3. 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.
    4. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese, and 1 Tbsp Parmesan cheese until melted. Add chives.
    5. Drain macaroni; stir into sauce. Transfer to a greased 3 quart baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
    6. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown and heated through.
    7. Top with crumbled bacon. Let stand for 5 minutes before serving.
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