Beer & Bacon Mac & Cheese
Recipe: #30852
November 02, 2018
Categories: Side Dishes, Cheese, Cheddar, Fathers Day, Game/Sports Day, Oven Bake, No Eggs, Make it from scratch, , more
"I picked up a Sugarbush Farms cookbook when I visited Vermont a few months ago and sampled their wonderful cheese and maple syrup. This recipe was included and is credited to Karen Harris of Denver CO. Sounds fabulous."
Ingredients
Nutritional
- Serving Size: 1 (143.8 g)
- Calories 288.3
- Total Fat - 14.7 g
- Saturated Fat - 7.4 g
- Cholesterol - 36.8 mg
- Sodium - 705.9 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 2.3 g
- Sugars - 3.2 g
- Protein - 15.8 g
- Calcium - 341.6 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat over to 350 degrees. Cook macaroni as directed on box, then drain.
Step 2
Melt butter and olive oil in saucepan over medium heat. Saute shallot about 2 minutes. Add flour and stir constantly until it makes a smooth paste.
Step 3
Gradually add milk, stirring constantly, until mixture is thick and bubbly. Add 6 ounces of the cheese and stir until melted.
Step 4
Remove from heat and add beer, bacon, mustard, garlic powder, salt and pepper. Stir well.
Step 5
Spray a 9x9 inch square glass baking pan with non-stick spray. In a large pot, combine macaroni and cheese sauce and stir. Pour into baking dish, cover with foil and bake 15 minutes.
Step 6
Sprinkle with remaining 2 ounces shredded cheese on top and continue baking, uncovered, for 15 minutes. Bake until golden brown and bubbly.
Step 7
Let cool 5 minutes before serving.
Tips
No special items needed.