The only thing that could make a classic macaroni and cheese any tastier would be to add a splash of quality beer. The hoppy beer brings a rich depth of flavor to the velvety cheese sauce. Crumble bacon on top for even more tantalizing taste.
RecipeSavants.comThe only thing that could make a classic macaroni and cheese any tastier would be to add a splash of quality beer. The hoppy beer brings a rich depth of flavor to the velvety cheese sauce. Crumble bacon on top for even more tantalizing taste. Smart Recipes, American Recipes, Dairy,Pork Recipes, RecipesDairy,PorkAmericanPub-Style Mac & CheesePT45MServes 12
Ingredients:
0.5 Pound Bacon1 Pound Elbow Macaroni0.5 Cup Panko Breadrumbs0.25 Cup Unsalted Butter2 Cloves Garlic0.25 Cup All-Purpose Flour1 Tablespoon Ground Mustard0.25 Teaspoon Ground Nutmeg1 Teaspoon Sea Salt & Freshly Ground Black Pepper2.5 Cup Milk0.75 Cup Good Quality Pilsner Beer0.5 Cup Heavy Whipping Cream3 Cups Shredded Sharp Cheddar Cheese2 Cups Shredded Provolone Cheese2 Tablespoons Parmesan1 Small Bunch Fresh ChivesPreheat oven to 400 degrees. Arrange bacon on a sheet pan and bake for about 8 minutes, or until crispy. Transfer bacon to a paper towel-lined plate to drain, reserving rendered grease. In a medium saucepan over medium-high heat, cook pasta al dente according to package directions. Drain pasta and set aside. Meanwhile, combine the panko breadcrumbs and rendered bacon grease and mix to combine. Set aside.Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic and saute for 1 minute. Stir in the flour, mustard, ground nutmeg, salt, and pepper until smooth. Gradually whisk in the milk, beer, and cream and bring the mixture to a boil. Stir continually until thickened, about 2 minutes.Reduce heat to low and stir in 2 cups cheddar cheese, provolone cheese and 1 tablespoon grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is rich and glossy. Stir in the chives and reserved bacon.Combine the pasta and cheese sauce and toss to combine. Transfer to a large casserole dish and sprinkle with remaining cheeses and prepared panko mixture. Bake until the cheese is bubbling, about 20 minutes. Allow the casserole to rest for 5 minutes before serving.
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