Beer And Bacon Mac And Cheese

Here’s a rich and indulgent Beer and Bacon Mac and Cheese — ultra-creamy cheddar cheese sauce made with a splash of beer and crispy bacon for bold, smoky flavor. It’s comfort food with a grown-up twist!

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🧀 Beer and Bacon Mac and Cheese

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes
Servings: 6

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📝 Ingredients:

• 12 oz elbow macaroni or pasta of choice
• 6 slices bacon, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• ¾ cup beer (amber ale, lager, or IPA — your choice)
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella or Monterey Jack
• ½ teaspoon mustard powder (optional)
• Salt and black pepper, to taste
• Optional topping: breadcrumbs, more cheese, or chopped green onions

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👩‍🍳 Instructions:

1. Cook pasta: Boil in salted water until al dente. Drain and set aside.
2. Cook bacon: In a large skillet or saucepan, cook chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon bacon fat in the pan.
3. Make the roux: Add butter to the bacon fat. Once melted, whisk in flour and cook for 1 minute.
4. Add liquids: Slowly whisk in milk and beer. Simmer and stir until slightly thickened (2–3 minutes).
5. Melt cheese: Reduce heat to low and stir in shredded cheeses and mustard powder until melted and smooth. Season with salt and pepper.
6. Combine: Add cooked pasta and most of the bacon to the sauce. Stir to coat.
7. Bake (optional): Transfer to a greased baking dish, sprinkle with breadcrumbs, remaining bacon, and extra cheese. Bake at 375°F (190°C) for 10–15 minutes until bubbly and golden on top.

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✅ Tips:

• Use stout or dark beer for a deeper, malty flavor, or lager for something lighter.
• Add a pinch of smoked paprika or hot sauce for a flavor boost.
• Make it a meal: stir in cooked chicken or roasted broccoli.

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🧊 Storage:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat with a splash of milk to keep it creamy.