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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Inspired by cheddar beer soup and mac and cheese. Use a beer that isn't too hoppy, and remember the quality of the beer influences the quality of the final dish. Ingredients:
3 sourdough pretzels, crushed |
2 tablespoons grated parmesan cheese |
1 (16 ounce) package whole wheat elbow macaroni |
6 slices bacon, chopped |
1 tablespoon butter |
1 onion, diced |
2 stalks celery, diced |
2 carrots, diced |
2 cloves garlic, minced |
3 tablespoons all-purpose flour |
2 tablespoons dijon mustard |
1 (12 fluid ounce) bottle beer |
2 1/2 cups milk |
3 cups shredded sharp cheddar cheese |
1/2 teaspoon ground red pepper |
salt and pepper, to taste |
Directions:
1. Combine the crushed pretzels and parmesan cheese in a small bowl. Set aside.
2. 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.
3. 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.
4. 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.
5. 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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