Oktoberfest Bacon Beer Mac (Printer-Friendly)
Macaroni baked with creamy cheese sauce, smoky bacon, and lager for a rich, comforting flavor combination.
# What You’ll Need:
→ Pasta
01 -
8 ounces elbow macaroni
→ Meat
02 -
6 slices bacon, chopped
→ Sauce Base
03 -
4 tablespoons unsalted butter
04 -
1/4 cup all-purpose flour
05 -
2 cups whole milk, room temperature
06 -
1 cup Oktoberfest or lager beer
→ Cheese
07 -
2 cups sharp cheddar cheese, shredded
08 -
1 cup Gruyère cheese, shredded
→ Seasonings
09 -
1 teaspoon Dijon mustard
10 -
1/2 teaspoon garlic powder
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Topping
13 -
1/2 cup breadcrumbs (optional)
14 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
In a skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and drain on paper towels, reserving the bacon grease in the skillet.
02 -
Add butter to the bacon grease in the skillet and melt over medium heat. Whisk in flour and cook, stirring constantly, until lightly browned, about 1 minute.
03 -
Gradually whisk in milk and beer, stirring constantly to prevent lumps. Continue cooking and stirring over medium heat until the mixture thickens, approximately 5 minutes. Reduce heat to low, then stir in shredded cheddar and Gruyère cheeses until completely melted and smooth.
04 -
Incorporate Dijon mustard and garlic powder into the cheese sauce. Adjust seasoning with salt and black pepper to taste.
05 -
Mix cooked and drained elbow macaroni with half of the crispy bacon pieces. Stir in the cheese sauce until pasta is evenly coated.
06 -
Transfer the mixture to a greased 9x9 inch baking dish. Sprinkle breadcrumbs on top if desired. Bake in a preheated oven at 350°F (175°C) for 15 minutes or until bubbly and golden.
07 -
Remove from oven and garnish with remaining crispy bacon and chopped fresh parsley. Serve immediately.
# Helpful Hints:
01 -
Use room temperature milk and cheese for smooth melting. Toasting the flour in butter and bacon grease prevents a pasty texture. Ensure pasta is well drained to avoid thinning the sauce.
02 -
Leftovers keep refrigerated in an airtight container up to 3 days. Reheat gently to preserve texture. For freezing, prepare before baking and add extra baking time.