If you’re looking for a deliciously indulgent spin on a classic comfort dish, this Beer and Bacon Macaroni and Cheese is the perfect recipe for you. With crispy bacon, creamy cheese, and the rich, malty flavor of brown ale, this dish is a hit at gatherings or simply as a comforting dinner. It’s rich, savory, and a crowd-pleaser that takes mac and cheese to the next level!
Why You’ll Love This Recipe
- Rich and Creamy: The combination of cheddar, Parmesan, and beer makes for a silky, flavorful cheese sauce.
- Bacon Adds Savory Crunch: Crispy, smoky bacon adds a savory element that pairs beautifully with the cheesy pasta.
- Unique Twist: The addition of brown ale (or chicken broth) gives this dish depth and complexity, elevating it beyond your typical mac and cheese.
Who Is This Recipe For?
This Beer and Bacon Macaroni and Cheese is perfect for anyone who loves rich, cheesy comfort food with a twist. Whether you’re hosting a dinner party or just want to elevate your weeknight dinner, this recipe is sure to impress. If you love beer, bacon, and cheese, this is the ultimate dish for you!
Ingredients
- 2 cups uncooked elbow macaroni
- 6 bacon strips, chopped
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 1 ¾ cups 2% milk
- ⅔ cup brown ale (or chicken broth)
- 1 cup shredded Parmesan cheese
- 1 cup shredded Cheddar cheese
- 2 green onions, chopped
- ½ tsp salt
- ¼ tsp pepper
- Additional green onions, for garnish
Kitchen Equipment You’ll Need
- Cast-iron skillet (or any ovenproof skillet)
- Saucepan for boiling pasta
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
- Paper towels
- Plate for bacon
Step-by-Step Directions
1. Preheat the Oven and Cook the Pasta
Preheat your oven to 375°F (190°C). Cook the 2 cups of elbow macaroni according to the package directions. Drain and set the cooked pasta aside.
2. Cook the Bacon
In a cast-iron skillet (or any ovenproof skillet), cook the 6 strips of chopped bacon over medium heat until they are crispy and browned. This should take about 5-7 minutes. Once cooked, remove the bacon from the skillet and place it on a plate lined with paper towels to drain.
3. Sauté the Garlic and Make the Roux
Using the same skillet, remove most of the bacon fat, leaving just a small amount in the pan. Add the 3 minced garlic cloves and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
Next, sprinkle in the ¼ cup of flour, stirring constantly to form a roux. Cook for about 1 minute until the flour is fully absorbed.
4. Make the Beer Cheese Sauce
Gradually whisk in the 1 ¾ cups of milk and ⅔ cup of brown ale (or chicken broth). Continue to whisk as the mixture simmers for 2-3 minutes, or until the sauce thickens and coats the back of a spoon.
5. Add the Cheese and Bacon
Take the skillet off the heat and stir in the 1 cup of shredded Parmesan cheese and 1 cup of shredded Cheddar cheese until the cheeses are melted and the sauce is smooth.
Add half of the cooked bacon to the sauce, reserving the rest for garnish.
6. Combine with Pasta and Green Onions
Stir the cooked macaroni and 2 chopped green onions into the cheese sauce. Mix everything together until the pasta is well coated with the cheesy, savory sauce.
7. Bake
Season the mac and cheese with ½ teaspoon of salt and ¼ teaspoon of pepper. Place the skillet (or transfer everything to a baking dish if not using an ovenproof skillet) in the preheated oven. Bake uncovered for 15 minutes, or until the dish is bubbly and golden on top.
8. Serve
Once baked, remove the mac and cheese from the oven. Garnish with the reserved bacon and additional chopped green onions. Serve immediately while it’s hot and cheesy!
Tips and Tricks
- Choose Your Beer: For a deeper flavor, use a brown ale or a mild, malty beer. If you prefer a lighter flavor, you can use a lighter beer or substitute with chicken broth.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly, so it’s best to shred your own for the creamiest sauce.
- Make it Extra Crispy: For a crunchy topping, sprinkle breadcrumbs mixed with melted butter on top of the mac and cheese before baking.
