Categories: Pasta
Ingredients
- 2 cups uncooked elbow macaroni
- 6 bacon strips, chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 3/4 cups milk
- 2/3 cup brown ale or chicken broth
- 1 cup shredded Parmesan
- 1 cup shredded extra-sharp Cheddar
- 2 green onions, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
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Preheat oven to 375. Cook the macaroni as directed for al dente; drain.
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In a 10-inch 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 to 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 to 20 minutes. Sprinkle with remaining bacon and additional green onions.