Beer Mac and Cheese

Beer Mac and Cheese
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OMG! Mac and cheese, beer and bacon! It doesn’t get much better than THAT! This recipe is good for dinner, tailgates, or watching Your Beer Show. Serve with your favorite craft beer and you’re set! Next time you make it, change up the cheeses for your own take on this bowl of deliciousness Tell us what you did in the comments below. We’d like to taste test!
                     
TOTAL TIME:
Prep: 20 min.
Bake: 15 min.
Makes 12 servings

Ingredients:

  • 1 package (16 ounces) elbow macaroni
  • 1/4 cup butter
  • 2 minced garlic cloves
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground mustard
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 1/2 cups 2% milk
  • 3/4 cup amber beer
  • 1/4 cup heavy whipping cream
  • 3 cups (12 ounces) shredded cheddar cheese – divided
  • 2 cups (8 ounces) shredded fontina cheese
  • 2 tablespoons grated Parmesan cheese – divided
  • 2 tablespoons minced chives
  • 5 cooked and crumbled bacon strips

Directions:

  • Cook macaroni according to package directions for al dente.
  • Meanwhile, heat butter over medium-high heat. Add garlic. Cook and stir for 1 minute. Stir in the 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. Be careful not to burn.
  • Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.
  • Drain macaroni – stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
  • Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

Nutritional Facts:

1 serving of deliciousness equals 420 calories, 23g fat (14g saturated fat), 76mg cholesterol, 641mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 20g protein.

Thanks to Taste of Home for this recipe.

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