Recipes

Beer Macaroni and Cheese

This cheesy, creamy mac and cheese recipe will be a family favourite!

Beer Macaroni and Cheese

Ingredients

  • 3/4 cup amber ale
  • 16 oz elbow macaroni
  • 1/4 cup butter
  • 2 garlic cloves (minced)
  • 1/4 cup flour
  • 1 tbsp ground mustard
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 1/2 cups 2% milk
  • 1/4 cup heavy whipping cream
  • 3 cups shredded cheddar cheese
  • 2 tbsp grated parmesan cheese
  • 2 cups shredded fontina cheese
  • 2 tbsp chives (minced
  • 5 bacon strips (cooked and crumbled)

Instructions

  1. Cook macaroni according to package directions.
  2. In a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tbsp parmesan cheese until melted. Add chives.
  5. Drain macaroni; stir into sauce. Transfer to a greased 3qt. baking dish. Sprinkle with remaining cheeses.
  6. Back, uncovered at 400° for 15-20 minutes or until golden-brown and heated through. Top with crumbled bacon and let stand for 5 minutes before serving.

Best paired with good company and more beer.

Shared from Taste of Home.

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