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Oktoberfest Bacon Beer Mac & Cheese

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A rich and creamy mac and cheese infused with Oktoberfest beer and topped with crispy bacon, perfect for a comforting fall meal.

Ingredients

Scale
  • 1 lb elbow macaroni pasta
  • 8 oz thick-cut bacon, chopped
  • 12 oz Oktoberfest beer
  • 4 tbsp unsalted butter, divided
  • 3 tbsp all-purpose flour
  • 1 1/4 cups milk (2%)
  • 2 cups shredded smoked gouda
  • 1/2 cup shredded sharp cheddar
  • 1 yellow onion, sliced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Chopped chives, for garnish
  • 1 sourdough pretzel, crushed to coarse crumbs (for topping)
  • 1 tbsp olive oil (for topping)

Instructions

  1. Cook pasta in salted water according to package directions until al dente. Drain and set aside.
  2. Cook bacon in a skillet until crispy. Remove and crumble. Reserve some bacon fat.
  3. Preheat oven to 375°F (190°C).
  4. In a large saucepan, heat olive oil and 2 tbsp butter over medium heat. Add sliced onion and cook until softened.
  5. Sprinkle flour over onions and stir to form a roux. Cook for 1-2 minutes.
  6. Gradually whisk in beer and milk, stirring constantly until sauce thickens.
  7. Add shredded gouda and cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
  8. Combine cooked pasta with cheese sauce and mix well.
  9. Transfer mac and cheese to a 9×13 inch baking dish.
  10. In a small bowl, mix crumbled bacon, crushed pretzel crumbs, 1 tbsp olive oil, and 2 tbsp melted butter.
  11. Sprinkle bacon-pretzel topping evenly over mac and cheese.
  12. Bake in preheated oven for 20-25 minutes until bubbly and golden on top.
  13. Garnish with chopped chives before serving.

Notes

For best flavor, use a malty Oktoberfest beer and smoked gouda cheese. The pretzel crumb topping adds a delightful crunch and complements the bacon’s smokiness.

Nutrition

Find it online: https://www.rapidrecipes.blog/oktoberfest-bacon-beer-mac-cheese/