Oktoberfest Bacon Beer Mac (Printer-Friendly)
Tender macaroni with cheesy beer sauce, smoky bacon, and a crunchy breadcrumb finish for cozy gatherings.
# What You’ll Need:
→ Pasta
01 -
2 cups elbow macaroni
→ Meat
02 -
8 slices bacon, chopped
→ Sauce Base
03 -
4 tablespoons unsalted butter
04 -
3 tablespoons all-purpose flour
05 -
2 cups whole milk, room temperature
06 -
1 cup Oktoberfest-style lager beer
→ Cheese
07 -
1 ½ cups sharp cheddar cheese, shredded
08 -
1 cup Gruyère cheese, shredded
→ Seasonings
09 -
1 teaspoon Dijon mustard
10 -
½ teaspoon garlic powder
11 -
Salt and black pepper, to taste
→ Topping
12 -
½ cup breadcrumbs (optional)
→ Garnish
13 -
2 tablespoons fresh parsley, chopped
# Steps to Make This:
01 -
Cook chopped bacon in a skillet over medium heat until crisp. Remove bacon and drain on paper towels, reserving bacon grease in skillet.
02 -
Melt butter in the reserved bacon grease over medium heat. Whisk in flour and cook for about one minute until lightly browned, stirring frequently.
03 -
Gradually whisk in milk and lager beer, stirring constantly to prevent lumps. Cook over medium heat for approximately five minutes until the mixture thickens. Reduce heat and add shredded cheddar and Gruyère cheese, stirring until fully melted and smooth.
04 -
Incorporate Dijon mustard and garlic powder into the cheese sauce. Adjust seasoning with salt and black pepper according to taste.
05 -
Mix cooked and drained elbow macaroni with half of the crisp bacon pieces. Pour in the cheese sauce and gently fold to evenly coat.
06 -
Transfer the mixture to a greased baking dish. If desired, sprinkle breadcrumbs evenly over the top. Bake in a preheated oven at 350°F for 15 minutes or until bubbly and golden brown.
07 -
Remove from oven and top with remaining bacon and chopped fresh parsley. Serve immediately for optimal flavor and texture.
# Additional Notes:
01 -
Use room temperature milk and cheese to ensure smooth melting and a seamless sauce texture.
02 -
Toast the flour in butter and bacon grease to develop deeper flavor and prevent a pasty sauce.
03 -
Drain pasta thoroughly to avoid thinning the cheese sauce.