BEER BACON MAC AND CHEESE is excerpted from BACON, BEANS AND BEER © 2018 by Eliza Cross. Reproduced by permission of Gibbs Smith. All rights reserved.
Beer Bacon Mac and Cheese
Makes 8 to 10 servings
- 1 (16-ounce) package elbow macaroni
- 1/4 cup butter
- 2 cloves garlic, minced
- 3 tablespoons flour
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2 1/2 cups milk
- 3/4 cup regular or nonalcoholic light beer
- 1/4 cup heavy cream
- 3 cups grated cheddar cheese, divided
- 2 cups Gruyere cheese
- 2 tablespoons grated Parmesan cheese, divided
- 2 green onions, minced
- 6 strips bacon, cooked and crumbled
- Preheat oven to 400 degrees. Prepare a 3-quart baking dish with nonstick cooking spray. Cook macaroni according to package directions; drain and set aside.
- In a large saucepan, melt th ebutter over medium heat. Add the garlic, and cook, stirring for 1 minute. Stir in the flour, mustard, salt, and pepper until smooth. Gradually whisk in the milk, beer, and cream and bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat and stir in 2 cups of cheddar, the Gruyere, and 1 tablespoon Parmesan until melted. Add the onions.
- Stir macaroni into sauce and transfer to baking dish. Sprinkle remaining cheddar and Parmesan cheese evenly over top. Bake, uncovered, for 15-20 minutes, or until golden brown and heated through. Top with bacon and let stand for 5 minutes before serving.