Bacon & Beer Cheese Macaroni

 

Do you have a Mac & Cheese lover in your house? This delicious twist on the traditional Mac & Cheese will become a favorite in your house.  

1 pkg (16 oz) elbow macaroni, cooked al dente (OR gluten free noodles)
¼ C butter
2 garlic cloves, minced
½ C diced onion
¼ C flour or 1/8 C cornstarch
1 T ground mustard
1 t salt
1 t pepper
2-1/2 C whole milk
¾ C dark beer (or gluten free beer)
¼ C heavy cream
3 C shredded cheddar, divided
2 C shredded provolone, gruyere, OR Gouda cheese
2 T minced chives
2 T minced onion
6 slice bacon, cooked and crumbled

Cook macaroni according to package directions, drain and set aside. In a large (4-5 qt) saucepan, heat butter over medium-high heat. Add garlic and onion; cook and stir until softened. Add flour OR cornstarch, mustard, salt and pepper and mix until smooth. Whisk in the milk, beer and cream gradually then bring to a boil; cook for a couple of minutes and stir until thickened. Reduce heat. Add 2 cups of the cheddar and 2 cups of the provolone, gruyere, or gouda cheese until melted and then add chives. Stir macaroni into cheese sauce and mix thoroughly. Transfer to greased 3 qt baking dish and sprinkle with remaining 1 C of cheddar cheese. Bake uncovered at 400 degrees for 20 minutes or until golden brown and heated through. Top with crumbled bacon and let stand for 5 minutes before serving. Serves 12.
Sides: Green Salad with dressing.
Optional: mix in veggies, such as broccoli, into dish

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