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Beer and Bacon Macaroni and Cheese

Total Time

Prep: 25 min. Bake: 15 min.

Makes

6 servings

We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. —Cindy Worth, Lapwai, Idaho
Beer and Bacon Macaroni and Cheese Recipe photo by Taste of Home

Ingredients

  • 2 cups uncooked elbow macaroni
  • 6 bacon strips, chopped
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1-3/4 cups 2% milk
  • 2/3 cup brown ale or chicken broth
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded extra-sharp cheddar cheese
  • 2 green onions, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional green onions

Directions

  1. Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain.
  2. Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. To the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes.
    Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.
Shredding cheese
No-stick trick - I have found that shredding cheese is much easier (and so is the cleanup!) when I spritz the cheese grater with cooking spray before I begin. —Sherry B. Whitter, CA

Nutrition Facts

1-1/4 cups: 398 calories, 23g fat (11g saturated fat), 52mg cholesterol, 767mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 19g protein.

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