Beer Bacon Mac and Cheese
- Reviews 2
Ready In: 25 mins
Serves: 8
Yields: 1 casserole
Ingredients
- 8 ounces dry elbow macaroni
- 12 ounces thick cut bacon, uncooked
- 2 tablespoons unsalted butter
- 1⁄4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground arbol chile (can substitute cayenne pepper to taste)
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup beer (I used Blue Moon)
- 1⁄2 cup chicken broth
- 2 cups whole milk
- 1 teaspoon Worcestershire sauce
- 8 ounces shredded mild cheddar cheese
- chives, optional garnish
Directions
- Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
- Meanwhile, heat a large 12” skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
- Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
- Pour reserved bacon drippings back into the skillet over medium heat and add butter.
- Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
- Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
- Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
- Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
- Pour into a casserole dish and sprinkle with chives and serve.
- NOTES from Author of recipe Donna Elick :
- Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.
- The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.
- Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.
- Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.
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