beer maccaroni and cheese
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Creamy with a hint of beer, this macaroni is one our favorite for a big family dinner.
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yield
12 serving(s)
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For beer maccaroni and cheese
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16 ozelbow macaroni, cooked
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1/4 cbutter
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2 clovegarlic, minced
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1/4 call-purpose flour
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1 Tbspground mustard
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1 tspsalt
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1/4 tsppepper
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2 1/2 cmilk 2%
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3/4 camber beer
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1/4 cheavy cream
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3 cchedder cheese, shredded
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2 cfontina cheese, shredded
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2 Tbspparmesan cheese, divided
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2 Tbspchives,minced
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5 slicebacon, cooked and crumbled
How To Make beer maccaroni and cheese
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1Cook macaroni according to package.
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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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3Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 teaspoon Parmesan cheese until melted. Add chives.
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4Drain macaroni; stir into sauce. Transfer to a greased 3 qt baking sheet. Sprinkle with remaining cheddar and parmesan cheese.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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