Oktoberfest Bacon Beer Mac (Printer-Friendly Version)
Comforting mac with smoky bacon, creamy cheese, and a subtle beer infusion baked with a crunchy topping.
# Ingredients Needed:
→ Pasta
01 -
8 ounces elbow macaroni
→ Meat
02 -
6 slices bacon, chopped
→ Sauce Base
03 -
4 tablespoons unsalted butter
04 -
1/4 cup all-purpose flour
05 -
2 cups whole milk, room temperature
06 -
1 cup lager or Oktoberfest beer, room temperature
→ Cheese
07 -
1 1/2 cups sharp cheddar cheese, shredded
08 -
1 cup Gruyère cheese, shredded
→ Seasonings
09 -
1 teaspoon Dijon mustard
10 -
1/2 teaspoon garlic powder
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Toppings (optional)
13 -
1/2 cup breadcrumbs
14 -
2 tablespoons fresh parsley, chopped
# Step-by-Step Directions:
01 -
Cook chopped bacon in a skillet over medium heat until crisp. Remove bacon pieces to paper towels to drain, reserving the bacon grease in the pan.
02 -
Add butter to the reserved bacon grease and melt over medium heat. Whisk in flour and cook for 1 minute until lightly browned, stirring constantly.
03 -
Gradually whisk in milk and beer, stirring continuously to prevent lumps. Cook over medium heat for about 5 minutes until sauce thickens. Reduce heat, then stir in cheddar and Gruyère until fully melted and smooth.
04 -
Incorporate Dijon mustard and garlic powder into the sauce. Adjust salt and pepper to taste, stirring well.
05 -
Mix cooked and drained elbow macaroni with half of the crispy bacon, then fold in the cheese sauce until evenly coated.
06 -
Transfer mixture to a greased baking dish. Sprinkle breadcrumbs evenly over the top if desired. Bake at 350°F (175°C) for 15 minutes, until bubbly and golden.
07 -
Remove from oven, sprinkle remaining bacon and fresh parsley on top. Serve hot.
# Helpful Hints:
01 -
Use room temperature milk and cheese for smoother sauce. Drain pasta thoroughly to avoid watery consistency.
02 -
Baking with breadcrumbs provides a crunchy contrast; omit for a softer topping.