Check out Worlds Pantry’s Beer & Bacon Mac’n’Cheese! It’s where crispy bacon teams up with creamy cheddar and a splash of beer to create a deliciously comforting dish that’s bursting with flavor.
Let’s give mac’n’ cheese with bacon and beer a try!
The components
- 300 grams of macaroni or any other small pasta shape
- 225 grams of chopped streaky bacon
- 1 small onion, chopped
- 1 teaspoon of chopped or dried thyme leaves
- 40g of butter
- 40g plain flour
- 300 ml of milk
- 1 teaspoon of paprika
- 3 grams of garlic powder.
- 1 teaspoon of mild chili powder (we use Kashmiri chili)
- 200 grams of medium-sized Cheddar cheese, plus a little extra to sprinkle on top
- 100ml beer
The Method
- Cook the pasta until it’s just right—you know, that perfect al dente texture! To stop the cooking process, just drain and rinse with cold water, then set it aside for now.
- Mix up a tablespoon of olive oil into a deep cast iron skillet placed on the grill over direct heat. and then add the bacon and allow it to cook until it becomes crispy and develops a beautiful golden hue. Throw in the onion and thyme, then let them sizzle away until the onion turns soft and see-through. Remove the mixture from the skillet and set it aside for now.
- In that same skillet, go ahead and melt the butter, then just stir in the flour. Cook the roux for a minute or two, stirring it frequently to prevent it from burning.
- Pour in the milk and give it a thorough whisk to avoid any lumps. If you warm the milk up a bit first, it can really help keep that sauce creamy and smooth! Just keep stirring until that sauce gets smooth and thick!
- Mix in those spices and garlic powder! Just let it cook for a few more minutes; the sauce is going to get smooth and thick now!
- Toss in the beer and keep stirring for a few minutes to let the alcohol cook off. Easy peasy! Throw in your cheese and give it a thorough stir until it melts into the sauce. Then, return the bacon and onion to the pan and mix them all together nicely!
- Simply stir the pasta until it is thoroughly coated in the delectable sauce. For the ideal finishing touch, simply incorporate a small amount of additional cheese and a small amount of paprika.
- Just close the grill and let it cook indirectly for about 20 to 30 minutes until it’s all bubbly and golden brown. Easy peasy!
* A delicious thickening agent for sauces, roux is made by cooking equal portions of flour and fat.*