Delicious Beer and Bacon Mac and Cheese
If you crave a warm bowl of mac and cheese, then this tantalizing recipe is just for you! This version takes a beloved classic and elevates it to new heights with the addition of smoky bacon and a rich beer-infused cheese sauce. Don’t worry—the alcohol cooks off, making it a delightful dish you can confidently serve to the whole family.
Whether you’re looking for a cozy dinner or a fulfilling side dish, this beer and bacon mac and cheese is sure to hit the spot. And if you’re a fan of comforting meals, you might also enjoy Homemade Chicken Noodle Soup, Texas Cowboy Stew, or Broccoli Casserole!
Ingredients
- 2 cups uncooked elbow macaroni
- 6 bacon strips, chopped
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 1¾ cups 2% milk
- ⅔ cup brown ale or chicken broth
- 1 cup shredded Parmesan cheese
- 1 cup shredded Cheddar cheese
- 2 green onions, chopped
- ½ tsp salt
- ¼ tsp pepper
- Additional green onions for garnish
Instructions
Prepare the Oven and Pasta
Preheat your oven to 375°F. While the oven heats up, cook the elbow macaroni according to the package instructions. For optimal flavor, use a cast-iron skillet or any ovenproof skillet to cook the chopped bacon until it’s crispy and golden. Once ready, remove the bacon and set it aside on a plate lined with paper towels to drain excess grease.
Make the Garlic and Flour Mixture
In the same skillet, add the minced garlic. Sauté it for about a minute, ensuring it doesn’t burn and develops a lovely aroma.
Create the Sauce Base
Gradually mix in the flour, stirring until it’s fully combined with the garlic. Carefully whisk in the milk and beer into the combined mixture to avoid clumps.
Thicken the Sauce
Allow the sauce to simmer for about 2-3 minutes, stirring constantly until it thickens and can coat the back of a spoon.
Add Cheeses and Bacon
Remove the skillet from heat and stir in the shredded Parmesan and Cheddar cheeses until smooth and creamy. Incorporate half of the cooked bacon into the mixture for added flavor.
Mingle It All Together
Fold in the cooked macaroni and chopped green onions, ensuring everything is well combined. Season with salt and pepper to taste.
Bake and Serve
Transfer the mixture to the oven. Bake uncovered for about 15 minutes, or until the dish is bubbling and golden brown. Serve hot, garnished with the remaining bacon and extra green onions for a fresh touch.
Frequently Asked Questions (FAQ)
What is the best cheese to use for macaroni and cheese?
The classic cheese for macaroni and cheese is sharp Cheddar, but don’t hesitate to mix in Parmesan or any cheese you particularly love for an extra layer of flavor. Strongly flavored cheeses work best for a deliciously rich dish.
Can you freeze mac and cheese after baking?
Absolutely! You can freeze it both before and after baking. Just remember that it can be kept in the freezer for up to three months.
What is the best way to reheat mac and cheese?
If you freeze the mac and cheese after baking, the best way to reheat it is in the microwave. Just let it thaw and pop it in the microwave until heated through. If you freeze it before baking, thaw it and bake it according to the original instructions.
How can I add more flavor to my mac and cheese?
Experiment with adding spices like paprika, mustard powder, or even some hot sauce for a kick. Furthermore, incorporating sautéed vegetables like spinach or mushrooms can add great texture and flavor.
Are there any substitutes I can use for the beer?
If you prefer not to use beer, chicken broth or vegetable broth can be excellent substitutes while still providing a depth of flavor to the cheese sauce.
