Beer And Bacon Macaroni And Cheese Recipes

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BEER AND BACON MACARONI AND CHEESE



Beer and Bacon Macaroni and Cheese image

We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. -Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
6 bacon strips, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
1-3/4 cups 2% milk
2/3 cup brown ale or chicken broth
1 cup shredded Parmesan cheese
1 cup shredded extra-sharp cheddar cheese
2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Additional green onions

Steps:

  • Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain. , Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes. Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.

Nutrition Facts : Calories 398 calories, Fat 23g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 767mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

BEER BACON MAC AND CHEESE



Beer Bacon Mac and Cheese image

From Slow Roasted Italian Site: A grown up Mac n Cheese that is super cheesy and starts with thick cut bacon cooked in a skillet and a magical cheese sauce is created out of the bacon drippings. Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in. The cooked beer imparts a very distinctive taste that you can not get with any other ingredient.

Provided by Bonnie G 2

Categories     Macaroni And Cheese

Time 25m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 15

8 ounces dry elbow macaroni
12 ounces thick cut bacon, uncooked
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground arbol chile (can substitute cayenne pepper to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup beer (I used Blue Moon)
1/2 cup chicken broth
2 cups whole milk
1 teaspoon Worcestershire sauce
8 ounces shredded mild cheddar cheese
chives, optional garnish

Steps:

  • Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
  • Meanwhile, heat a large 12" skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
  • Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
  • Pour reserved bacon drippings back into the skillet over medium heat and add butter.
  • Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
  • Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
  • Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
  • Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
  • Pour into a casserole dish and sprinkle with chives and serve.
  • NOTES from Author of recipe Donna Elick :.
  • Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.
  • The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.
  • Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.
  • Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.

MAC AND CHEESE AND BEER



Mac and Cheese and Beer image

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

3 sourdough pretzels, crushed
2 tablespoons grated Parmesan cheese
1 (16 ounce) package whole wheat elbow macaroni
6 slices bacon, chopped
1 tablespoon butter
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 (12 fluid ounce) bottle beer
2 ½ cups milk
3 cups shredded sharp Cheddar cheese
½ teaspoon ground red pepper
salt and pepper, to taste

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

JIM'S BEER MAC AND CHEESE GRATIN



Jim's Beer Mac and Cheese Gratin image

This mac and cheese is so delicious! It has beer as a secret ingredient. It honestly is the best mac and cheese I've ever had.

Provided by JimChicago52

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

½ pound penne pasta
3 tablespoons butter
3 tablespoons all-purpose flour
⅛ teaspoon ground nutmeg
2 cups beer (such as Goose Island® Honkers Ale)
1 ½ cups whole milk
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ pound sharp Cheddar cheese, grated
½ pound Gruyere cheese, grated
½ cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
  • Heat butter in a skillet over medium heat. Whisk flour into melted butter until a thick paste (roux) forms, about 2 minutes. Add nutmeg; cook and stir until incorporated, about 1 minute. Gradually pour beer and milk into roux, whisking constantly until smooth; bring to a boil. Reduce heat to medium low and simmer sauce for 5 minutes; season with salt and pepper.
  • Remove skillet from heat; stir 2/3 of the Cheddar cheese and 2/3 of the Gruyere cheese into the sauce until melted. Pour sauce over pasta and stir to coat; spoon into the prepared baking dish. Sprinkle remaining Cheddar cheese and Gruyere cheese over pasta mixture; top with bread crumbs.
  • Bake in the preheated oven until bubbling and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.4 g, Cholesterol 77 mg, Fat 25.3 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 15.2 g, Sodium 412.6 mg, Sugar 3.3 g

BEER MAC AND CHEESE



Beer Mac and Cheese image

I had a beer and cheese dip at the Melting Pot last Christmas and it was amazing. So when I came across this recipe, I knew it would be a winner. This is one of my husbands favorite dishes.

Provided by Flautatime

Categories     Cheese

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 12

1 1/2 cups elbow macaroni
1 teaspoon and 1/2 tsp salt, divided
2 tablespoons butter
1 tablespoon light flavor olive oil
1 large shallot, finely minced
3 tablespoons all-purpose flour
2 cups whole milk
8 ounces sharp cheddar cheese, shredded
1/2 cup dark beer
2 teaspoons full strength prepared stone ground mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper, freshly ground

Steps:

  • Preheat oven to 350 degrees.
  • In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 10 minutes or until pasta reaches desired tenderness. Drain.
  • Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 8 ounces of cheese and stir until completely melted. Remove from heat and add beer, mustard, garlic powder, pepper and remaining salt. Stir well.
  • Spray a 9" x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9" x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and continue cooking, uncovered for another 15 minutes.
  • Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.

Nutrition Facts : Calories 1140, Fat 65.3, SaturatedFat 37, Cholesterol 174, Sodium 2110.8, Carbohydrate 85.4, Fiber 3.3, Sugar 15.3, Protein 48.7

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

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 15

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.

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