Macaroni and Cheese With a Kick! #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. This creamy, cheesy mac & cheese gets a kick with a hint of beer and Greek yogurt and bacon add to its appeal. This is go-to comfort food heaven.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 16  ounces elbow macaroni
• 1⁄4 cup butter
• 2  garlic cloves, minced
• 1⁄4 cup all-purpose flour
• 1  tablespoon ground mustard
• 1  teaspoon salt
• 1  teaspoon pepper
• 2 1⁄4 cups milk
• 3⁄4 cup  amber beer
• 1⁄4 cup  Greek yogurt
• 1 (2 ounce) package  Hidden Valley Original Ranch Dips Mix
• 2  cups  shredded cheddar cheese, divided
• 2  cups  shredded Fontina cheese
• 2  tablespoons  grated parmesan cheese, divided
• 3  tablespoons chives, minced
• 6  slices  cooked bacon, crumbled

Directions

1. Cook your macaroni following package directions to al dente, drain.
2. In a large heavy saucepan, heat butter on medium.
3. Add garlic and cook for about one minute, add flour, mustard, salt and pepper.
4. Gradually whisk in the milk, beer and yogurt until smooth, add dip mix and stir.
5. Bring to a boil and turn down to low. Stir in 1 1/2 C cheddar, all the fontina and 1/2 the Parmesan. Stir until melted. Add chives.
6. To a large baking dish. Spray with cooking spray. Add macaroni, cover with the sauce. Stir to distribute the sauce.
7. Sprinkle with 1/2 C cheddar and the remaining Parmesan.
8. Bake uncovered at 400 F for about 20 minutes until golden and melt-y. Top with bacon bits. Let stand for 5-8 minutes. Serve.
9. Enjoy!