Beer And Bacon Mac And Cheese
Beer And Bacon Mac And Cheese
This recipe is an ode to America’s favorite things — creamy macaroni and cheese, beer and smoky thick-cut bacon. And the warm flavors of coriander and cumin make this a perfect dish for fall. Recipe courtesy of McCormick Gourmet.
Prep Time
15
minutes
Cook Time
45
minutes
Servings
12
Total time: 1 hour
Ingredients
- 1/2 pound pound thick-cut bacon, chopped
- 1 cup panko bread crumbs
- 1 teaspoon mccormick gourmet™ all natural flat leaf parsley
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 teaspoon mccormick gourmet™ organic paprika
- 1 1/2 teaspoon mccormick gourmet™ organic ground coriander
- 1 1/2 teaspoon mccormick gourmet™ organic ground cumin
- 2 cup milk
- 1 bottle white ipa beer, such as blue moon® white ipa
- 4 cup shredded mild cheddar cheese
- 1/2 package cream cheese
- 4 cup elbow macaroni, cooked and drained
Directions
- Preheat oven to 400ºF.
- Cook bacon in large saucepan or Dutch oven on medium heat until crisp, stirring occasionally.
- Remove bacon with slotted spoon to plate lined with paper towels.
- Mix panko, 1/4 cup of the bacon and parsley in medium bowl.
- Set aside.
- Reserve remaining bacon.
- Remove all but 2 tablespoons drippings from saucepan.
- Add garlic; cook and stir on medium heat 1 minute or until garlic is fragrant.
- Sprinkle with flour, paprika, coriander and cumin.
- Cook and stir 1 minute or until well blended.
- Gradually stir in milk and beer until smooth.
- Stirring constantly, cook 3 minutes or until sauce starts to thicken.
- Stir in cheeses until melted and smooth.
- Stir in remaining bacon.
- Remove from heat.
- Add cooked macaroni; toss gently to coat.
- Pour into greased 13x9-inch baking dish.
- Sprinkle top evenly with panko mixture.
- Bake 20 minutes or until bubbly and golden brown on top.
- Let stand 5 minutes before serving.