Beer Macaroni & Cheese Recipe Read Reviews (13) Creamy with a hint of beer, this macaroni is one of our favorites for a big family dinner. — Lauren Petersen, Everett, Washington Get a new recipe in your inbox each day with the FREE Recipe of the Day Newsletter > TOTAL TIME: Prep: 20 min. Bake: 15 min. MAKES:12 servings Ingredients 1 package (16 ounces) elbow macaroni 1/4 cup butter 2 garlic cloves, minced 1/4 cup all-purpose flour 1 tablespoon ground mustard 1 teaspoon salt 3/4 teaspoon pepper 2-1/2 cups 2% milk 3/4 cup amber beer 1/4 cup heavy whipping cream 3 cups (12 ounces) shredded cheddar cheese, divided 2 cups (8 ounces) shredded fontina cheese 2 tablespoons grated Parmesan cheese, divided 2 tablespoons minced chives 5 bacon strips, cooked and crumbled My Savings Add to Grocery List Directions Cook macaroni according to package directions for al dente. Meanwhile, 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. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses. Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving. Yield: 12 servings. Originally published as Beer Macaroni & Cheese in Taste of Home Nutritional Facts 1 serving equals 420 calories, 23 g fat (14 g saturated fat), 76 mg cholesterol, 641 mg sodium, 34 g carbohydrate, 2 g fiber, 20 g protein. Print Add to Recipe Box Reviews for Beer Macaroni & Cheese(13)
Posted on: Mon, 27 Jan 2014 00:44:18 +0000
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