Macaroni and Cheese With a Kick! #RSC |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ready, Set, Cook! Hidden Valley Contest Entry. This creamy, cheesy mac & cheese gets a kick with a hint of beer and Greek yogurt and bacon add to its appeal. This is go-to comfort food heaven. Ingredients:
16 ounces elbow macaroni |
1/4 cup butter |
2 garlic cloves, minced |
1/4 cup all-purpose flour |
1 tablespoon ground mustard |
1 teaspoon salt |
1 teaspoon pepper |
2 1/4 cups milk |
3/4 cup amber beer |
1/4 cup greek yogurt |
1 (2 ounce) package hidden valley original ranch dips mix |
2 cups shredded cheddar cheese, divided |
2 cups shredded fontina cheese |
2 tablespoons grated parmesan cheese, divided |
3 tablespoons chives, minced |
6 slices cooked bacon, crumbled |
Directions:
1. Cook your macaroni following package directions to al dente, drain.
2. In a large heavy saucepan, heat butter on medium.
3. Add garlic and cook for about one minute, add flour, mustard, salt and pepper.
4. Gradually whisk in the milk, beer and yogurt until smooth, add dip mix and stir.
5. Bring to a boil and turn down to low. Stir in 1 1/2 C cheddar, all the fontina and 1/2 the Parmesan. Stir until melted. Add chives.
6. To a large baking dish. Spray with cooking spray. Add macaroni, cover with the sauce. Stir to distribute the sauce.
7. Sprinkle with 1/2 C cheddar and the remaining Parmesan.
8. Bake uncovered at 400 F for about 20 minutes until golden and melt-y. Top with bacon bits. Let stand for 5-8 minutes. Serve.
9. Enjoy!
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