Description
Creamy mac and cheese meets smoky bacon and Oktoberfest beer for a cozy, flavor-packed twist. Perfect for game day or fall gatherings.
Ingredients
- 1 lb elbow macaroni pasta
- 8 oz thick-cut bacon, chopped
- 12 oz Oktoberfest beer (Paulaner or Hacker-Pschorr recommended)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 8 oz sharp cheddar cheese, shredded
- 4 oz Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large skillet, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pan.
- Add butter to the pan, melt, and whisk in flour to create a roux. Cook 1–2 minutes until golden and nutty.
- Slowly whisk in beer, then milk, stirring constantly until smooth and thickened, about 5 minutes.
- Stir in Dijon mustard, smoked paprika, garlic powder, salt, and black pepper.
- Remove from heat and stir in cheddar, Gruyère, and half the Parmesan until melted and creamy.
- Fold in cooked pasta and half of the bacon until evenly coated.
- Transfer mixture to a greased 9×13-inch baking dish. Top with remaining bacon, Parmesan, and panko breadcrumbs.
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbling.
- Garnish with parsley before serving.
Notes
 For a spicier kick, add a pinch of cayenne pepper to the cheese sauce. Leftovers store well in the fridge for up to 3 days and reheat best in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American