Beer Mac & Cheese

配料

8 ounces uncooked elbow macaroni pasta

4 bacon slices, chopped

1 teaspoon minced garlic

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 teaspoons mustard powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1 cup whole milk

1/2 cup amber ale

6 ounces cheddar cheese, grated

4 ounces mozzarella cheese, grated

1/4 cup sour cream

2 tablespoons grated Parmesan cheese

2 tablespoons Sliced Scallions

步骤

Preheat oven to 400 degrees F

Bring a medium pot of water to boil, cook macaroni until al dente. Macaroni should be too firm to eat right out of the pot. Drain and set aside.

In a large pot, cook chopped bacon down until crispy. Remove cooked bacon from pot and let cool on a paper towel lined tray.

In the same pot, sauté garlic on low heat for 1 minute. Add butter and cook until melted. Add flour and stir until flour and butter are fully incorporated, this creates a "roux" which will help thicken the cheese sauce. Add mustard powder, salt, pepper and nutmeg and stir to combine. Slowly add milk in small portions and stir until sauce begins to thicken and bubble between each milk addition. Add in beer and stir until sauce is thickened.

Whisk cheddar cheese, mozzarella cheese, sour cream and ½ of the grated parmesan sauce, stirring well between each cheese addition.

Once sauce is creamy and cheese is fully melted, toss cooked macaroni into sauce and mix until all noodles were are coated. Transfer macaroni to a 1 pound loaf pan and spread evenly throughout the pan. Sprinkle the top with bacon and the remaining parmesan cheese. Bake for 12 - 15 minutes until bubbly and crispy on top. Let sit for 5 minutes before savoring. Top with sliced scallions for garnish. Enjoy!

备注

Recipe from TasteBuds Kitchen