Oktoberfest Bacon Beer Mac & Cheese
A creamy, cheesy mac and cheese dish enhanced with crispy bacon and a savory sauce.
Equipment
- Ovenproof skillet Used for cooking and baking the mac and cheese.
Ingredients
Main Ingredients
- 2 cups uncooked elbow macaroni
- 6 strips beef bacon, chopped
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 1.75 cups 2% milk
- 0.67 cup chicken broth No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 1 cup shredded Parmesan cheese
- 1 cup shredded extra-sharp cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- additional green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cook the macaroni according to package instructions until al dente, then drain. Tip: Be sure to drain well to prevent a watery mac and cheese.
- In a 10-inch ovenproof skillet, cook the chopped beef bacon over medium heat until crisp. Remove the bacon and place it on paper towels to drain excess fat. Tip: Keep the drippings in the skillet for added flavor!
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the flour until well blended, then gradually whisk in the milk and chicken broth. Bring the mixture to a boil, stirring constantly, and cook until thickened for about 2-3 minutes. Tip: Make sure to keep stirring to avoid lumps!
- Add the shredded Parmesan and cheddar cheeses, stirring until melted and well combined. Mix in the cooked macaroni, green onions, salt, pepper, and half of the cooked bacon. Tip: Reserve some cheese to sprinkle on top for an extra cheesy finish!
- Bake the mixture, uncovered, until bubbly for about 15-20 minutes.
- Sprinkle the remaining bacon and additional green onions on top before serving. Enjoy your delicious Beer Mac and Cheese straight from the skillet!
Notes
Recipe notes: For a twist, try adding cooked beef crumbles or diced beef bacon instead of regular bacon.