BEER BACON MAC AND CHEESE

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From Slow Roasted Italian Site: A grown up Mac n Cheese that is super cheesy and starts with thick cut bacon cooked in a skillet and a magical cheese sauce is created out of the bacon drippings. Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in. The cooked beer imparts a very distinctive taste that you can not get with any other ingredient.

Provided by Bonnie G 2

Categories     Macaroni And Cheese

Time 25m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 15

8 ounces dry elbow macaroni
12 ounces thick cut bacon, uncooked
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground arbol chile (can substitute cayenne pepper to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup beer (I used Blue Moon)
1/2 cup chicken broth
2 cups whole milk
1 teaspoon Worcestershire sauce
8 ounces shredded mild cheddar cheese
chives, optional garnish

Steps:

  • Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
  • Meanwhile, heat a large 12" skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
  • Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
  • Pour reserved bacon drippings back into the skillet over medium heat and add butter.
  • Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
  • Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
  • Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
  • Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
  • Pour into a casserole dish and sprinkle with chives and serve.
  • NOTES from Author of recipe Donna Elick :.
  • Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.
  • The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.
  • Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.
  • Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.

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