Anders Bandt

Bacon Beer Breadcrumbs Mac and Cheese

← Pasta

Ingredients

  • 6 strips bacon, cooked and crumbled, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 large cloves garlic, minced
  • 1 ½ teaspoon fresh thyme leaves, divided
  • 2 cups milk
  • 3/4 cup stout beer (such as Guinness)
  • 1 teaspoon kosher salt
  • Pinch fresh cracked pepper
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sharp cheddar cheese spread
  • 8 ounces elbow macaroni
  • 1/2 cup panko breadcrumbs
  • Fresh thyme leaves and couple pinches barbecue seasoning (optional)

Instructions

  • Heat oven to 350°. Bring a large pot of water to a boil.
  • In a medium saucepan, heat 3 tablespoons butter with the flour over medium heat, whisking until bubbly. Cook for 2 minutes. Add the garlic and 1 teaspoon thyme, and cook for an additional minute. Slowly whisk in the milk and beer. Heat, stirring constantly, a couple minutes until quite warm but not boiling.
  • Reduce heat to medium-low, add both cheeses, salt, and pepper, and cook, whisking, until smooth. Remove from the heat. Stir in half the bacon.
  • Cook the macaroni to al dente according to package directions in salted water. Drain and add to the cheese sauce. Transfer to a 2 quart baking dish.
  • In a small saucepan, melt the remaining 1 tablespoon butter. Add the panko, remaining 1/2 teaspoon thyme, and remaining bacon. sprinkle over the macaroni. Bake at 350° for 20-25 minutes until bubbly. Serve garnished with fresh thyme leaves and a pinch of barbecue seasoning.