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

1. Preheat oven to 375. Cook the macaroni as directed for al dente; drain.

2. 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.

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