Oktoberfest Bacon Beer Mac

This Oktoberfest Bacon Beer Mac and Cheese brings together creamy comfort food with the rich, malty flavors of a lager-style beer. The crispy bacon adds a smoky crunch that complements the smooth, cheesy sauce perfectly. It is a dish that feels like a celebration on your plate, perfect for sharing or savoring on a cozy evening.

I first made this recipe during a small gathering in the fall, and it was an instant hit. Now, it’s one of the dishes I look forward to making every Oktoberfest season.

Ingredients

• Elbow macaroni: choose good quality pasta that holds its shape when cooked
• Bacon: provides smoky crispness and adds depth
• Unsalted butter: used to create a smooth roux for the sauce
• All-purpose flour: thickens the cheese sauce to creamy perfection
• Milk: forms the base of the sauce and adds creaminess
• Beer: preferably a lager or Oktoberfest beer brings a malty, slightly hoppy flavor that elevates the dish
• Sharp cheddar cheese: offers a sharp tang and melting quality
• Gruyère cheese: adds nuttiness and a creamy texture
• Dijon mustard: brightens the sauce with subtle acidity
• Garlic powder: for a hint of aromatic warmth
• Salt and pepper: essential for balancing flavors
• Breadcrumbs: optional adds a crunchy topping when baked
• Fresh parsley: provides an herbaceous garnish to brighten the final dish

Step-by-Step Instructions

Sauté the Bacon:

Cook the chopped bacon over medium heat until crispy. This step renders out the fat which you will use for flavor. Remove the bacon onto paper towels to drain and keep the bacon grease in the skillet for the sauce base.

Make the Roux:

Add the butter to the bacon grease in the skillet and melt it over medium heat. Whisk in the flour and cook for about one minute until it turns lightly browned. This cooks out the raw flour taste and forms a thickening base.

Create the Beer Cheese Sauce:

Gradually whisk in the milk and beer together, stirring constantly to avoid lumps. Allow this mixture to thicken over about five minutes on medium heat. Lower the heat and then stir in the sharp cheddar and Gruyère cheeses until completely melted and the sauce is smooth.

Season the Sauce:

Add Dijon mustard and garlic powder to the cheese sauce. Taste and season with salt and pepper to suit your preference.

Combine Pasta and Sauce:

Mix the cooked and drained elbow macaroni into half of the crispy bacon pieces then stir in the cheese sauce until everything is well coated.

Bake the Mac and Cheese:

Transfer the prepared mixture to a greased baking dish. Sprinkle breadcrumbs on top if you like an extra crunchy crust. Bake in a preheated oven at 350°F (175°C) for fifteen minutes or until bubbly and golden.

Garnish and Serve:

Remove from the oven, top with remaining crispy bacon and fresh parsley. Serve hot for the best experience.

Save

This dish reminds me of the first time I introduced it to my family during Oktoberfest celebrations. The warm, comforting plate alongside good conversation made it a cherished tradition. The combination of sharp cheddar and Gruyère is my favorite because it balances creaminess with complexity, elevating a classic mac and cheese to something special.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave, covering to retain moisture. For longer storage, freeze before baking, then bake from frozen adding a few extra minutes to the cook time.

Ingredient Substitutions

You can swap elbow macaroni for cavatappi or shells, both hold sauce well. If you do not have Oktoberfest beer try a pilsner or other mild lager. For cheeses, Monterey Jack or fontina melt nicely though they will change the flavor profile slightly.

Serving Suggestions

Serve alongside a crisp green salad or roasted vegetables to balance the richness. A glass of the same beer used in the recipe pairs beautifully and enhances the Oktoberfest experience.

Recipe FAQs

→ What type of beer works best in this dish?

Lager or Oktoberfest-style beer is ideal, as it adds a mild maltiness without bitterness, complementing the creamy cheese sauce.

→ Can I use other cheeses instead of cheddar and Gruyère?

Yes, try aged cheddar for more sharpness or swap Gruyère for fontina or mozzarella for a different cheese texture and flavor.

→ How do I get the bacon crispy?

Cook chopped bacon over medium heat until golden and crisp, then drain on paper towels to remove excess fat before adding to the dish.

→ What’s the purpose of breadcrumbs on top?

Breadcrumbs add a crunchy texture contrast to the creamy mac and cheese when baked, enhancing the mouthfeel and presentation.

→ Can this be made spicier?

Yes, a pinch of cayenne pepper or smoked paprika added to the cheese sauce will introduce a warm, spicy note to the dish.

→ Is it possible to prepare the sauce without beer?

While beer adds depth, you can substitute with extra milk or broth for a milder, creamy sauce, though some characteristic flavor will be lost.