Shelly's Recipe

BEER AND BACON MAC AND CHEESE

Category: Pasta - Baked

1 1/2 cups large macaroni
2 tsp salt, divided
2 tbsp butter
1 tbsp light flavor olive oil
1 large shallot, finely minced
3 tbsp flour
2 cups whole milk
8 oz sharp cheddar cheese, shredded
1/2 cup dark beer
6 slices precooked bacon, sliced into 1 inch pieces
2 tsp full strength, prepared stone ground mustard
1 tsp garlic powder
1 tsp black pepper, freshly ground

Preheat oven to 350. In a large pot, over medium-high heat, bring two quarts water and 1 tsp salt to a full rolling boil. Gradually add macaroni and boil approximately 15 minutes or until pasta reaches desired tenderness. Drain.

Melt butter and olive oil in a saucepan over medium heat. Saute shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 6 oz of the cheese and stir until completely melted. Remove from heat and add beer, bacon, mustard, garlic powder, pepper and remaining salt. Stir well.

Spray a 9 inch x 9 inch square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9x9 inch baking dish, cover with foil and place into oven and bake for 15 minutes.

After 15 minutes, remove foil and sprinkle the remaining 2 oz of the shredded cheese and continue cooking, uncovered for another 15 minutes. Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.