Zutaten für Beer Bacon Mac And Cheese
- Elbow Macaroni
- 8 ounces thick-cut bacon, cut into 1/2-inch pieces
- Unsalted Butter
- All Purpose Flour
- Garlic Powder
- Arbol Chile
- Smoked Paprika
- Kosher Salt
- Fresh Ground Black Pepper
- 1 cup your favorite beer
- 1 cup chicken broth
- Whole Milk
- Worcestershire Sauce
- Mild Cheddar Cheese
- 2 tablespoons chopped fresh chives, for garnish
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Zubereitung von Beer Bacon Mac And Cheese
- Bring 8 quarts of water to a boil in a large pot. Add 1 teaspoon of salt and 1 pound of elbow macaroni.
- Reduce heat to medium-high, cook uncovered until al dente (about 8-10 minutes), stirring occasionally.
- Drain the pasta and set aside.
- While the pasta cooks, heat a large 12-inch skillet over medium-high heat. Add 8 ounces of thick-cut bacon, cut into 1/2-inch pieces.
- Cook, stirring occasionally, until the bacon is crisp. Remove the bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon drippings.
- Wipe the skillet clean to prevent flare-ups.
- Return the reserved bacon drippings to the skillet. Add 4 tablespoons of butter and melt over medium heat.
- Whisk in 1/4 cup of all-purpose flour and cook for 2-3 minutes, stirring constantly, until the raw flour taste is gone.
- Stir in 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon black pepper.
- Add 1 cup of your favorite beer and 1 cup of chicken broth. Whisk until smooth.
- Bring to a simmer, whisking occasionally, for 3 minutes.
- Stir in 2 cups of whole milk. Bring to a gentle simmer.
- Remove from heat and stir in the cooked bacon, 1 tablespoon of Worcestershire sauce, and 3 cups of shredded cheddar cheese until melted and smooth.
- Add the cooked pasta to the cheese sauce and stir to combine.
- Cook over medium heat for 5 minutes, stirring occasionally, until the sauce has thickened and the pasta is well coated.
- Pour the mac and cheese into a greased casserole dish.
- Sprinkle with 2 tablespoons of chopped fresh chives.
- Serve immediately or bake at 350°F (175°C) for 15-20 minutes, until heated through and bubbly.
- (Optional) Double the recipe by doubling all ingredients and following the instructions above. The sauce will thicken as it cools. If the sauce is too thick, add milk, a few tablespoons at a time, until it reaches your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
16g
Fat
77g
Carbs
10g
