Categories: Pasta

Ingredients

• 8 ounces dry elbow pasta
• 12 ounces thick cut bacon, uncooked
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon ground chile de arbol, (can substitute cayenne pepper to taste)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup beer, (I used Blue Moon)
• 1/2 cup chicken broth
• 2 cups whole milk
• 1 teaspoon Worcestershire sauce
• 8 ounces shredded mild cheddar cheese
• Chives, optional garnish

Directions

1. Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
2. Meanwhile, heat a large 12” skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
3. Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
4. Pour reserved bacon drippings back into the skillet over medium heat and add butter.
5. Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
6. Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
7. Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
8. Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
9. Pour into a casserole dish and sprinkle with chives and serve.

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