Crispy bacon and a rich beer and cheese sauce make this loaded mac and cheese recipe one of our all-time favorites.
Ingredients
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
Directions
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. To 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.
