- Prep Time: 10m
- Cook Time: 45m
- Total Time: 55m
Ingredients
- 4 cups uncooked pasta (I used Tiny Tiny Bow Pasta)
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 12 ounces of bud light (or your favorite beer)
- 24 ounces shredded cheddar cheese or Colby jack cheese
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- 1/2 cup italian bread crumbs
- 14 pieces of cooked bacon, chopped into bacon bits
- 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.
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