Beer Macaroni & Cheese

What a yummy mac and cheese!  Although it doesn't call for much beer, it's just the right amount to make a very good sauce.  And the bacon takes it over the top.

I used a special reserve extra sharp cheddar which has a great taste, but doesn't melt well.  The texture of my sauce was a little grainy.  The fontina is tangy enough, so I think next time I'll make it with regular cheddar instead of something quite so sharp.

I halved the recipe -- as written you can make it in a 9 x 13 pan which will feed a crowd!  Plus it's awfully rich, so you can't eat as much as you THINK you can.

This recipe comes from the February/March 2013 issue of Taste of Home.

Beer Macaroni & Cheese

1 pkg (16 oz) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup flour
1 Tbsp ground mustard
1 tsp salt
3/4 tsp pepper
2 1/2 cups 2% milk
3/4 cup amber beer (I used Sam Adams Boston Lager)
1/4 cup heavy whipping cream
3 cups (12 oz) shredded cheddar cheese, divided
2 cups (8 oz) shredded fontina cheese
2 Tbsp grated Parmesan cheese, divided
2 Tbsp minced chives
5 bacon strips, cooked and crumbled

Directions

Cook macaroni according to package directions for al dente.

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.

Reduce heat.  Stir in 2 cups of cheddar, the fontina, and 1 Tbsp of the Parmesan until melted.  Add chives.

Drain macaroni.  Stir into sauce.  Transfer to a greased 3-quart baking dish.  Sprinkle with remaining cheddar and Parmesan cheeses.

Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown and heated through.  Top with crumbled bacon.  Let stand for 5 minutes before serving.