Beer Bacon Mac And Cheese Recipe

Ingredients for 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

How to Make Beer Bacon Mac And Cheese

1. Bring 8 quarts of water to a boil in a large pot. Add 1 teaspoon of salt and 1 pound of elbow macaroni.
2. Reduce heat to medium-high, cook uncovered until al dente (about 8-10 minutes), stirring occasionally.
3. Drain the pasta and set aside.
4. 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.
5. Cook, stirring occasionally, until the bacon is crisp. Remove the bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon drippings.
6. Wipe the skillet clean to prevent flare-ups.
7. Return the reserved bacon drippings to the skillet. Add 4 tablespoons of butter and melt over medium heat.
8. Whisk in 1/4 cup of all-purpose flour and cook for 2-3 minutes, stirring constantly, until the raw flour taste is gone.
9. Stir in 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon black pepper.
10. Add 1 cup of your favorite beer and 1 cup of chicken broth. Whisk until smooth.
11. Bring to a simmer, whisking occasionally, for 3 minutes.
12. Stir in 2 cups of whole milk. Bring to a gentle simmer.
13. 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.
14. Add the cooked pasta to the cheese sauce and stir to combine.
15. Cook over medium heat for 5 minutes, stirring occasionally, until the sauce has thickened and the pasta is well coated.
16. Pour the mac and cheese into a greased casserole dish.
17. Sprinkle with 2 tablespoons of chopped fresh chives.
18. Serve immediately or bake at 350°F (175°C) for 15-20 minutes, until heated through and bubbly.
19. (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.