Inspired by cheddar beer soup and mac and cheese. Use a beer that isn't too hoppy, and remember the quality of the beer influences the quality of the final dish.
Provided by Jan
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Combine the crushed pretzels and parmesan cheese in a small bowl. Set aside.
- Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
- Place the bacon in a large, deep pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Place the bacon slices on a paper towel-lined plate. Pour off the bacon fat, reserving 2 tablespoons of the fat.
- Melt the butter in the saucepan with the reserved bacon fat over medium heat. Stir in the onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the mustard, the beer, and finally the milk into the flour mixture; bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 5 to 10 minutes.
- Stir in the cheese, bacon, red pepper, salt, and pepper. Turn off the heat, and stir in the cooked macaroni. Sprinkle with the pretzel and cheese mixture before serving.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 36.6 g, Cholesterol 42 mg, Fat 14.1 g, Fiber 3.4 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 427.8 mg, Sugar 4.4 g
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Aramis Samuel
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Arcenia Lumamba
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my old mac and cheese recipe.
Nicholas Nyaba TN
[email protected]The mac and cheese was good, but I wasn't a fan of the beer-infused breadcrumb topping. I think it would have been better with a more traditional breadcrumb topping.
Nimraj Bhusal
[email protected]I found the beer flavor to be a bit overwhelming. I think I would have preferred a more subtle flavor.
Coleen Kuhlman
[email protected]This recipe was a bit too cheesy for my taste, but I could see how others might enjoy it.
Theresia Kijangwa
[email protected]I'm not a huge fan of beer, but I still enjoyed this mac and cheese. The cheese sauce was rich and flavorful, and the breadcrumb topping was perfectly crispy.
18Wills Universe
[email protected]I love the idea of using beer in mac and cheese. It gives the dish a really unique flavor.
Sheila Melendez
[email protected]This recipe is definitely a keeper! The beer adds a subtle but delicious flavor to the cheese sauce.
parvez musarop
[email protected]I've made this mac and cheese twice now, and it's become my go-to comfort food. It's so easy to make and always turns out perfectly.
X worldwide
[email protected]This recipe was a huge hit at my last potluck! Everyone raved about the creamy cheese sauce and the crispy beer-infused breadcrumb topping.