Mac & Cheese is a classic comfort food and one of my favourite meals to enjoy on a cold day. But you know what makes Mac & Cheese even better? Bacon. Because, let’s be real, everything is better with bacon. And you know what makes this recipe even better? It uses beer to create the silky, creamy cheese sauce that deliciously wraps each piece of bacon and macaroni. Yes, you read that right – this is made with beer! The beer adds a delicious caramel note to soften the cheese and really completes the dish. So run to the grocery store and grab cheese, pasta, bacon and beer so you can enjoy this tastiness tonight!
2 tbs butter
1 tbs flour
1 bottle Big Rock Wunderbier (find it here)
170g mild gouda cheese
150g asiago cheese
300g bacon, cooked and diced
450g macaroni elbow pasta
Pepper to taste
In a large pot over medium-high heat, boil the pasta in enough water to amply cover it.
Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle the flour over top of the melted butter and whisk to combine. Once combined, whisk in the beer 1/2 cup at a time to create a silky sauce. Add the cheese and whisk together while it melts. Season with pepper and whisk until smooth. Mix in the bacon.
Drain the pasta, reserving the pasta water. Add the pasta to the cheese sauce and mix to coat. Add the pasta water, 1/4 cup at a time, until the sauce reaches desired consistency.