Ingredients for Macaroni And Cheese With A Kick Rsc
- Elbow Macaroni
- 1/4 cup butter
- Garlic Cloves
- All Purpose Flour
- Ground Mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups milk
- Amber Beer
- Greek Yogurt
- Hidden Valley Original Ranch Dips Mix
- Shredded Cheddar Cheese
- Fontina Cheese
- Parmesan Cheese
- 2 tablespoons chopped fresh chives
- Cooked Bacon
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How to Make Macaroni And Cheese With A Kick Rsc
- Cook 1 pound of macaroni according to package directions until al dente. Drain and set aside.
- Melt 1/4 cup butter in a large heavy saucepan over medium heat.
- Add 2 cloves minced garlic and cook for 1 minute. Stir in 1/4 cup all-purpose flour, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gradually whisk in 3 cups milk, 1/2 cup beer (any light beer works well), and 1/2 cup plain Greek yogurt until smooth. Stir in 1 packet of Hidden Valley Ranch Dip Mix.
- Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes, stirring frequently.
- Reduce heat to low. Stir in 1 1/2 cups shredded cheddar cheese, 1 cup shredded fontina cheese, and 1/2 cup grated Parmesan cheese. Stir until completely melted and smooth.
- Stir in 2 tablespoons chopped fresh chives.
- Grease a large baking dish (approximately 9x13 inches) with cooking spray.
- Add the cooked macaroni to the baking dish. Pour the cheese sauce over the macaroni and stir gently to combine.
- Sprinkle 1/2 cup shredded cheddar cheese and the remaining 1/2 cup Parmesan cheese over the top.
- Bake uncovered at 400°F (200°C) for 20-25 minutes, or until golden brown and bubbly.
- Top with 4 slices cooked and crumbled bacon.
- Let stand for 5-8 minutes before serving to allow the macaroni and cheese to set slightly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
7g
Fat
70g
Carbs
14g
