BEER MACARONI & CHEESE

Beer Macaroni & Cheese image

Creamy with a hint of beer, this cheesy mac is one of our favorites for a big family dinner. -Lauren Petersen, Marysville, Washington

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon salt
3/4 teaspoon pepper
2-1/2 cups 2% milk
3/4 cup amber beer
1/4 cup heavy whipping cream
3 cups shredded cheddar cheese, divided
2 cups shredded fontina cheese
2 tablespoons grated Parmesan cheese, divided
2 tablespoons minced chives
5 bacon strips, cooked and crumbled

Steps:

Cook macaroni according to package directions for al dente. , Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives., Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses., Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 420 calories, Fat 23g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.