Oktoberfest Bacon Beer Mac (Print Format)
Savory mac with bacon and beer cheese, blending rich autumn flavors in a creamy dish.
# Ingredients:
→ Pasta
01 -
8 ounces elbow macaroni
→ Meat
02 -
4 slices bacon, chopped
→ Sauce Base
03 -
2 tablespoons unsalted butter
04 -
2 tablespoons all-purpose flour
→ Liquids
05 -
1 cup milk
06 -
1 cup lager or Oktoberfest beer
→ Cheese
07 -
2 cups shredded sharp cheddar cheese
08 -
1 cup shredded Gruyère cheese
→ Seasonings
09 -
1 teaspoon Dijon mustard
10 -
1/2 teaspoon garlic powder
11 -
Salt and pepper to taste
→ Toppings
12 -
1/4 cup breadcrumbs (optional)
13 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
Boil elbow macaroni according to package directions until al dente. Drain and set aside.
02 -
Cook chopped bacon in a large skillet over medium heat until crispy. Remove bacon, drain on paper towels, leaving bacon fat in skillet.
03 -
Add butter to the bacon fat in skillet and melt over medium heat. Whisk in flour and cook for 1 minute until lightly browned.
04 -
Gradually whisk in milk and beer, stirring constantly until the mixture thickens, about 5 minutes.
05 -
Reduce heat to low. Stir in cheddar and Gruyère cheeses until melted and smooth. Add Dijon mustard, garlic powder, and season with salt and pepper.
06 -
Mix cooked macaroni with half of the crispy bacon and cheese sauce until thoroughly coated.
07 -
Transfer mixture to a greased baking dish. If desired, sprinkle breadcrumbs on top. Bake at 350°F (175°C) for 15 minutes until bubbly and golden.
08 -
Remove from oven. Garnish with remaining bacon and chopped fresh parsley before serving.
# Tips:
01 -
For deeper flavor, use aged cheddar. Optionally add cayenne pepper or smoked paprika for heat.