When I sat down to write today’s post and paused for some creative inspiration, my stomach provided me with a response in the form of a solid grumble. Leaning into the bodily cue, I figured I would peruse the internet and find a recipe to share with all of you.
I try to share recipes here on my blog that I wager would appeal to most people, including picky eaters. I figure you can’t really go wrong with some classic macaroni and cheese, so when I found a recipe from tasteofhome.com for Loaded Mac and Cheese, I wanted to share. Check it out.
“Beer and Bacon Macaroni and Cheese
“Ingredients
- 2 cups uncooked elbow macaroni
- 6 bacon strips, chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1-3/4 cups 2% milk
- 2/3 cup brown ale or chicken broth
- 1 cup shredded Parmesan cheese
- 1 cup shredded extra-sharp cheddar cheese
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Additional green onions
“Directions
- Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain.
- Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. To the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes.Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately,” the recipe states.
Not only does this take on macaroni and cheese sound positively delicious, but it is a relatively simple recipe to make. You may already have most of the required ingredients in your pantry, so why not make it for dinner this evening?
Photo by Hermes Rivera on Unsplash
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