Description
Creamy mac and cheese made with smoky bacon and rich Oktoberfest beer for the ultimate comfort food. Perfect for fall gatherings or weeknight dinners.
Ingredients
Scale
- 8 oz thick-cut bacon, chopped
- 12 oz Oktoberfest beer (Paulaner or Hacker-Pschorr recommended)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon Dijon mustard (optional)
- Salt and black pepper, to taste
- 1 pound elbow macaroni or pasta of choice
- 1 cup breadcrumbs (optional, for topping)
- 2 tablespoons Parmesan cheese, grated (optional, for topping)
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, cook bacon until crispy. Remove and drain on paper towels, leaving 2 tablespoons of fat in the pan.
- Add butter to the skillet and melt. Whisk in flour to form a roux, cooking for 1–2 minutes until golden.
- Slowly whisk in beer, letting it reduce slightly, then add warm milk and stir until smooth.
- Lower heat and add cheeses gradually, stirring until melted and creamy. Season with salt, pepper, and Dijon if using.
- Stir pasta and bacon into the sauce until evenly coated.
- Optional: Transfer to a baking dish, top with breadcrumbs and Parmesan, and bake at 375°F (190°C) for 20 minutes until golden.
Notes
For extra depth, use a blend of cheeses like smoked gouda or fontina. Leftovers store well in the fridge for up to 4 days. Reheat gently with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop/Baking
- Cuisine: American