Oktoberfest Bacon Beer Mac (Printer-Friendly)
Elbow macaroni in creamy cheese with lager beer and smoky bacon, topped with breadcrumbs and parsley.
# What You'll Need:
→ Pasta
01 -
8 ounces elbow macaroni
→ Meat
02 -
6 slices bacon, chopped
→ Sauce Base
03 -
4 tablespoons unsalted butter
04 -
1/4 cup all-purpose flour
05 -
2 1/2 cups whole milk, room temperature
06 -
1 cup Oktoberfest-style lager beer
→ Cheese
07 -
1 1/2 cups sharp cheddar cheese, shredded
08 -
1 1/2 cups Gruyère cheese, shredded
→ Seasonings
09 -
1 teaspoon Dijon mustard
10 -
1/2 teaspoon garlic powder
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Topping
13 -
1/2 cup breadcrumbs (optional)
→ Garnish
14 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Cook the chopped bacon in a skillet over medium heat until crispy. Remove bacon pieces and drain on paper towels, reserving the bacon fat in the skillet.
02 -
Add butter to the reserved bacon fat and melt over medium heat. Whisk in all-purpose flour and cook for about one minute until lightly browned to eliminate raw flour flavor.
03 -
Gradually whisk in milk and Oktoberfest-style beer, stirring constantly to prevent lumps. Simmer over medium heat for five minutes until thickened. Lower heat and add cheddar and Gruyère cheeses, stirring until fully melted and smooth.
04 -
Incorporate Dijon mustard and garlic powder into the cheese sauce. Adjust seasoning with salt and pepper according to taste.
05 -
Mix cooked and drained macaroni with half the crispy bacon pieces. Stir in the cheese sauce until evenly coated.
06 -
Transfer mixture to a greased baking dish. Optionally sprinkle with breadcrumbs for a crunchy topping. Bake in a preheated oven at 350°F for 15 minutes until bubbly and golden.
07 -
Remove from oven, top with remaining crispy bacon and fresh parsley. Serve immediately for optimal flavor and texture.
# Extra Suggestions:
01 -
Toast the flour in butter and bacon fat before adding liquids to deepen flavor and avoid pastiness.
02 -
Use room temperature milk and cheese to ensure smoother melting and sauce consistency.
03 -
Drain pasta thoroughly to prevent the sauce from becoming too thin.
04 -
Leftovers can be refrigerated for up to three days or frozen before baking, adding extra bake time if frozen.