Bacon Crusted Beer Macaroni and Cheese
Bacon Crusted Beer Macaroni and Cheese
20 minutes
15 minutes
Potatoes, Pastas and Grains
Ingredients
- 3 tablespoons Fustini's Chipotle olive oil
- 3 tablespoons flour
- 1-1/2 cups milk
- 12 ounces beer
- 1-1/2 cups shredded cheddar cheese
- 2-1/2 cups shredded Parmesan cheese divided
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 16 ounces macaroni prepared and drained
- 1 cup Panko bread crumbs
- 8 slices of cooked bacon
Directions
- Preheat oven to 375 degrees. Add olive oil to a medium-sized saucepan, over medium heat. Add flour to saucepan. Whisk in flour and cook until bubbly and golden in color.
- Add milk and beer to the saucepan and whisk to combine. Add cheddar and 1-1/2 cups Parmesan cheese to the saucepan. Stir together to combine. Lower heat to medium and continue to stir, cooking for 5-6 minutes while the mixture thickens. Add paprika, pepper, garlic powder, salt, and nutmeg and stir together to combine. Add prepared and drained macaroni to the sauce. Gently stir together until completely combined. Pour the mixture into a greased 9&Prime, x 13&Prime, baking pan.
- In a small bowl, add Panko bread crumbs and crumbled bacon. Stir together to combine. Top macaroni and cheese with an even layer of the Panko and bacon mixture. Sprinkle the remaining Parmesan cheese over top of macaroni and cheese. Bake for 15-20 minutes. Remove from oven and let stand for five minutes before serving.
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