Beer & Bacon Mac & Cheese

8
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"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."

Original recipe yields 8 servings
OK

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 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, 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 & Variations


No special items needed.

Related