Mac and Cheese and Beer
Nutrition :
289 calories,
3.6 stars -
based on 261 reviews
Yield : 12 servings
Ingredients
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3 sourdough pretzels, crushed2 tablespoons grated Parmesan cheese1 (16 ounce) package whole wheat elbow macaroni6 slices bacon, chopped1 tablespoon butter1 onion, diced2 stalks celery, diced2 carrots, diced2 cloves garlic, minced3 tablespoons all-purpose flour2 tablespoons Dijon mustard1 (12 fluid ounce) bottle beer2 ½ cups milk3 cups shredded sharp Cheddar cheese½ teaspoon ground red peppersalt and pepper, to taste
Directions
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Combine the crushed pretzels and parmesan cheese in a small bowl. Set aside.Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.Place the bacon in a large, deep pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Place the bacon slices on a paper towel-lined plate. Pour off the bacon fat, reserving 2 tablespoons of the fat.Melt the butter in the saucepan with the reserved bacon fat over medium heat. Stir in the onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the mustard, the beer, and finally the milk into the flour mixture; bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 5 to 10 minutes.Stir in the cheese, bacon, red pepper, salt, and pepper. Turn off the heat, and stir in the cooked macaroni. Sprinkle with the pretzel and cheese mixture before serving.
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