beer maccaroni and cheese
Creamy with a hint of beer, this macaroni is one our favorite for a big family dinner.
No Image
prep time
20 Min
cook time
15 Min
method
Bake
yield
12 serving(s)
Ingredients
- 16 ounces elbow macaroni, cooked
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk 2%
- 3/4 cup amber beer
- 1/4 cup heavy cream
- 3 cups chedder cheese, shredded
- 2 cups fontina cheese, shredded
- 2 tablespoons parmesan cheese, divided
- 2 tablespoons chives,minced
- 5 slices bacon, cooked and crumbled
How To Make beer maccaroni and cheese
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Step 1Cook macaroni according to package.
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Step 2In 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.
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Step 3Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 teaspoon Parmesan cheese until melted. Add chives.
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Step 4Drain macaroni; stir into sauce. Transfer to a greased 3 qt baking sheet. Sprinkle with remaining cheddar and parmesan cheese.
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Step 5Bake, 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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