Bacon Crusted Beer Mac and Cheese Pots

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Ingredients

200 g g Pasta Pasta
uncooked
6 pieces piece Bacon Bacon
Glensallagh Honeycure
1 tsp tsp Parsley Parsley
fresh, finely chopped
50 g g Butter Butter
50 g g Flour Flour
all Purpose
360 ml ml Milk Milk
whole
200 g g Cheddar Cheddar
Irish Vintage, grated
150 g g Parmesan Parmesan
Shavings
0,5 tsp tsp Smoked paprika Smoked paprika
0,25 tsp tsp Garlic Powder Garlic Powder
0,25 tsp tsp Nutmeg Nutmeg
25 g g Breadcrumbs Breadcrumbs
360 ml ml Lager Lager

Bacon Crusted Beer Mac and Cheese Pots

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0:15 min
(11)

Method

Preparation time: 0:20 min

Method

  1. Pre-heat oven to 180°C.
  2. Cook the macaroni for two minutes less than the package instructions. Drain and Set aside.
  3. Cook the bacon in a frying pan greased with cooking spray, until brown and crispy, crush and mix with the breadcrumbs and chopped parsley. Set aside.
  4. In a heavy bottomed saucepan melt the butter, whisk in the flour and cook until frothy and golden in colour. Whisk in milk and beer, stir in the cheeses and continue to stir until the sauce thickens. Add the smoked paprika, garlic powder and nutmeg. Season the sauce with salt and pepper. The sauce should be smooth and creamy and pourable, if it is too thick, add a bit of milk until desired consistency.
  5. Mix the sauce with the cooked macaroni and divide into 2 oven proof bowls.
  6. Sprinkle the bacon mixture thickly over the top and bake for 15 minutes.
  7. Serve with toasted french baguette or garlic bread, if desired.

Cooks Tips!Bacon can also be added into the macaroni and sauce for a decadent meaty dish.

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