September 18, 2019

Beer Cheese Mac

3 tbsp All Purpose Flour
3 tbsp Butter
1 c Beer
1 c Milk
2 c Shredded Cheddar Cheese
1/2 tsp Smoked Paprika
Kosher Salt & Pepper, to taste
1 lb Elbow Macaroni, prepared as directed
8 slices Bacon, cooked and crumbled
1 c Panko Breadcrumbs
2 tbsp Extra Virgin Olive Oil
1 tbsp Chives, chopped
Preheat oven to 375 degrees. Butter a 9x13 baking dish. In large saucepan on medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly add beer and milk into flour mix, stirring constantly. Continue whisking over medium heat until mix has thickened, about 3 minutes. Remove from heat and stir in cheese until fully melted. Season with paprika, salt, and pepper and fold in prepared macaroni noodles and crumbled bacon. Pour into prepared dish. In small bowl, combine Panko crumbs with olive oil and chives. Season with salt and pepper and sprinkle over mac and cheese. Bake until bubbly and golden, about 25-30 min. Let cool before serving. Garnish with chives.