Beer Maccaroni And Cheese Recipe

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Beer Maccaroni and Cheese

Cyndi Phillips

By
@cynphillips

Creamy with a hint of beer, this macaroni is one our favorite for a big family dinner.


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Rating:

Serves:

12

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

16 oz
elbow macaroni, cooked
1/4 c
butter
2 clove
garlic, minced
1/4 c
all-purpose flour
1 Tbsp
ground mustard
1 tsp
salt
1/4 tsp
pepper
2 1/2 c
milk 2%
3/4 c
amber beer
1/4 c
heavy cream
3 c
chedder cheese, shredded
2 c
fontina cheese, shredded
2 Tbsp
parmesan cheese, divided
2 Tbsp
chives,minced
5 slice
bacon, cooked and crumbled

Directions Step-By-Step

1
Cook macaroni according to package.
2
In a dutch oven, heat butter. Add garlic; cook and stir for one minute. Stir in flour, mustard, salt, and pepper until smooth; gradually whisk in the milk, beer, and cream. Bring to boil; cook and stir for 2 minutes or until thickened.
3
Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 teaspoon Parmesan cheese until melted. Add chives.
4
Drain macaroni; stir into sauce. Transfer to a greased 3 qt baking sheet. Sprinkle with remaining cheddar and parmesan cheese.
5
Bake, uncovered, at 400 for 15 to 20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American