Ingredients

The following ingredients have 8 Servings
  • 1 pound elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 cup beer (we used stout)
  • 2 cups whole milk
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic powder
  • 1 pinch black pepper to taste
  • 8 ounces extra-sharp cheddar grated
  • 8 ounces Gruyere, Gouda, Fontina, or Jack cheese grated
  • salt to taste
  • 1 cup Panko breadcrumbs
  • 2 tablespoons olive oil
  • ½ tablespoon smoked paprika more to taste
  • 2 tablespoons chives plus more to garnish
  • 6 slices bacon crisped and crumbled

Instruction

  • 1. Preheat oven to 375°. 2. Bring a large pot of water to a raging boil and season generously with salt. Cook pasta of choice according to the box instructions, until al dente. Drain and set aside. 3. While pasta is boiling, grate the cheese(s) and gather your measured ingredients. You’ll want to be prepared as this sauce comes together fairly quickly. 4. In a large Dutch oven or cast iron skillet, melt butter over medium heat. Whisk in flour until a smooth paste forms. 5. Slowly pour beer into the roux, whisking constantly. Simmer briefly. 6. Whisk in the milk and simmer until sauce begins to bubble and thicken slightly. 7. Add mustard, Worcestershire sauce, garlic powder, and black pepper. 8. Add cheese in batches, whisking as you go. Once cheese is thoroughly incorporated, fold in the cooked pasta. 9. Add salt and adjust seasonings to taste. 10. In a small bowl, combine breadcrumbs, olive oil, smoked paprika, chives, and crumbled bacon. Sprinkle over mac and cheese. 11. Bake for 20-30 minutes, until bubbly and golden brown.