Beer & Bacon Macaroni & Cheese

We put our spin on classic mac and cheese by adding in our favorite beer and bacon. Six tests later, we’re happy.

Cindy Worth, Lapwai, ID

Prep: 25 min. • Bake: 15 min. Makes: 6 servings

2 cups uncooked elbow macaroni

6 bacon strips, chopped

3 garlic cloves, minced

1/4 cup all-purpose flour

13/4 cups 2% milk

2/3 cup brown ale or chicken broth

1 cup shredded Parmesan cheese

1 cup shredded extra-sharp cheddar cheese

2 green onions, chopped

1/2 tsp. salt

1/4 tsp. pepper

1. Preheat oven to 375°. Cook the macaroni according to the package directions for al dente; drain.

2. In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels, reserving drippings in skillet. In the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring mixture to a boil, stirring constantly; cook until thickened, 2-3 minutes. Stir in cheeses until blended. Add macaroni, chopped green onions, salt, pepper and half of the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions.

11/4 CUPS 398 cal., 23g fat (11g sat. fat), 52mg chol., 767mg sod., 28g carb.

(5g sugars, 1g fiber), 19g pro.