Beer Mac & Cheese

You’ll need:

• 1 package elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• Salt & pepper to taste
• 2-1/2 cups 2% milk
• 3/4 cup amber beer
• 1/4 cup heavy whipping cream
• 3 cups shredded cheddar cheese, divided
• 2 cups shredded mozzarella
• 2 tbsp grated Parmesan cheese, divided
• 2 tsp minced chives
• 5 bacon strips, cooked and crumbled

Directions:

• Cook macaroni according to package directions
• On the stove, melt butter over medium-high heat
• Add garlic; cook and stir for one minute. Stir in the flour and salt and pepper until smooth
• Gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for two minutes or until thickened.
• Reduce heat. Stir in two cups cheddar cheese, mozzarella cheese and one tablespoon Parmesan cheese until melted.
• Add chives.
• Drain macaroni; stir into sauce.
• Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
• Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through.
• Top with crumbled bacon.

Let stand for five minutes before serving.