Ingredients

• 2 cups elbow macaroni
• 4 strips of bacon, cut in half
• 1/2 cup sour cream
• 1 egg
• 2/3 cup beer (pale ale, blonde, bock, and Hef work well, an IPA will give you a very strong beer flavor)
• 1 1/2 cups cheddar cheese (fresh grated, pre-shreaded has additives the prevents it from melting properly)
• 2 tbs butter
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• pinch cayenne pepper
• salt to taste

Directions

1. In a large pot of boiling water, add the noodles and cook until just before done. Don’t over-cook the noodles or this will end up mushy.

2. Drain the pasta, return the pot to the stove and cook the bacon until crispy, remove from pot and allow to cool.

3. Drain off bacon grease and return drained noodles to the pot.

4. In a separate bowl, add the beer, egg and sour cream, beat until well combined.

5. Add the butter and beer mixture to the noodles and return to medium heat. Stir until the butter has melted.

6. About 1/4 a cup at a time, add the cheese. Stir until cheese has melted before adding more.

7. Add the spices and chopped bacon, stir.

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