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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Creamy with a hint of beer, this macaroni is one of our favorites for a big family dinner. Lauren Petersen, Everett, Washington Ingredients:
1 package (16 ounces) elbow macaroni |
1/4 cup butter |
2 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
1 tablespoon ground mustard |
1 teaspoon salt |
3/4 teaspoon pepper |
2-1/2 cups 2% milk |
3/4 cup amber beer |
1/4 cup heavy whipping cream |
3 cups (12 ounces) shredded cheddar cheese, divided |
2 cups (8 ounces) shredded fontina cheese |
2 tablespoons grated parmesan cheese, divided |
2 tablespoons minced chives |
5 bacon strips, cooked and crumbled |
Directions:
1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.
4. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
5. Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving. Yield: 12 servings.
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