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. Smart Recipes, American Recipes, Dairy,Pork Recipes, Recipes Dairy,Pork American Pub-Style Mac And Cheese Pub-Style Mac And Cheese Recipe | PT45M Serves 12 Ingredients: 0.5 Pound Bacon 1 Pound Elbow Macaroni 0.5 Cup Panko Breadrumbs 0.25 Cup Unsalted Butter 2 Cloves Garlic 0.25 Cup All-Purpose Flour 1 Tablespoon Ground Mustard 0.25 Teaspoon Ground Nutmeg 1 Teaspoon Sea Salt & Freshly Ground Black Pepper 2.5 Cup Milk 0.75 Cup Good Quality Pilsner Beer 0.5 Cup Heavy Whipping Cream 3 Cups Shredded Sharp Cheddar Cheese 2 Cups Shredded Provolone Cheese 2 Tablespoons Parmesan 1 Small Bunch Fresh Chives Preheat 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 3 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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