Garlic, Bacon, and Beer Macaroni and Cheese
Sunday, May 7, 2017
Garlic, Bacon, and Beer Macaroni and Cheese
Ingredients
garnish: fresh thyme leaves and couple pinches barbecue seasoning, such as Chef Prudhomme's or my Grilling Rub for Chicken
Instructions
source:http://ericasrecipes.com
Ingredients
- 6 strips bacon, cooked and crumbled, divided
- 4 T unsalted butter, divided
- 3 T all-purpose flour
- 2 large cloves garlic, minced
- 1-1/2 t fresh thyme leaves, divided
- 2 c milk
- 3/4 c stout beer (such as Guinness)
- 1 t kosher salt
- pinch fresh cracked pepper
- 2 c shredded sharp cheddar cheese
- 1/2 c Wispride- or Kaukauna-brand sharp cheddar cheese spread (available in the dairy aisle)
- 8 oz elbow macaroni
- 1/2 c panko breadcrumbs
garnish: fresh thyme leaves and couple pinches barbecue seasoning, such as Chef Prudhomme's or my Grilling Rub for Chicken
Instructions
- Heat oven to 350F. Bring a large pot of water to a boil.
- In a medium saucepan, heat 3 T butter with the flour over medium heat, whisking until bubbly. Cook 2 minutes. Add the garlic and 1 t thyme, and cook an additional minute. Slowly whisk in the the milk and beer. Heat, stirring constantly, a couple minutes until quite warm but not boiling. Reduce heat to medium-low, add both cheeses, salt, and pepper, and cook, whisking, until smooth. Remove from the heat. Stir in half the bacon.
- Cook the macaroni to al dente according to package directions in salted water. Drain and add to the cheese sauce. Transfer to a 2-qt baking dish.
- In a small saucepan, melt the remaining 1 tablespoon butter. Add the panko, remaining 1/2 t thyme, and remaining bacon. sprinkle over the macaroni. Bake at 350F for 20-25 minutes until bubbly. Serve garnished with fresh thyme leaves and a pinch of barbecue seasoning. Yield: 6-8 servings.
source:http://ericasrecipes.com