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Home » Entree » Beer Macaroni and Cheese

Beer Macaroni and Cheese

February 23, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on February 23, 2016

  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m
  • Yield: fills a 9x13 baking dish
  • Category: Entree, Pasta

Ingredients

  • 4 cups uncooked pasta (I used Tiny Tiny Bow Pasta)
  • 14 pieces of cooked bacon, chopped into bacon bits
  • 1/2 cup italian bread crumbs
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 24 ounces shredded cheddar cheese or Colby jack cheese
  • 12 ounces of bud light (or your favorite beer)
  • 2 cups milk
  • 4 tablespoons flour
  • 4 tablespoons butter
  • Dried Parsley for sprinkling on top if desired

Instructions

  • Cook Bacon, Drain Bacon Fat, and Chop into bacon Bits. Set Aside.
  • Preheat oven to 375 F.
  • Cook pasta according to directions on box until just al dente. Drain and Set aside. (Pasta will finish cooking in the oven)
  • In a large saucepan, melt the butter over medium-high heat.
  • Once the butter is melted whisk in flour
  • Cook until the mixture is bubbly and golden in color, should take about 2-3 minutes.
  • Add milk and beer into the saucepan. Whisk the mixture while adding the milk and beer.
  • Add the cheese and stir until melted.
  • To thicken the cheese sauce a bit, I let the mixture come to a low boil and while stirring it every so often, I let it simmer for about 5 minutes.
  • Stir in pepper & paprika.
  • Add the cooked noodles to a casserole dish.
  • Pour cheese over the noodles and stir to combine.
  • Once all noodles are coated, sprinkle in the bacon and stir.
  • Top the cheesy noodles with bread crumbs.
  • Bake for 30 minutes at 375F.
  • Once Cooked, Remove from oven, Sprinkle Top of the Beer Macaroni and Cheese with any leftover bacon and sprinkle with dried parsley.
Source: Adapted From Jessica’s How Sweet it Is
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