Indulge in our Mac’n Cheese with Bacon and Beer, a mouthwatering twist on a classic comfort dish. Picture this: creamy macaroni, smoky bacon that snaps with every bite, and a subtle kick of beer—all kissed by the grill’s open flame. It’s a BBQ game-changer, amigos, and it’ll have your crew begging for more!
Delicious Mac’n Cheese with Bacon and Beer, hot off the grill.
Ingredients for Mac’n Cheese with Bacon and Beer
These simple ingredients come together like a San Antonio street party—bold, loud, and unforgettable. Get ready to impress at your next cookout, because this lineup’s got swagger.
- 10.5 oz (about 2 cups) macaroni or small pasta shape
- 8 oz chopped bacon (streaky’s where it’s at)
- 1 small onion, chopped
- 1 tsp chopped or dried thyme leaves
- 3 tbsp butter
- 1 tsp paprika
- 1/3 cup all-purpose flour
- 1.25 cups milk
- 1 tsp garlic powder
- 1 tsp mild chili powder (Kashmiri’s my go-to)
- 7 oz (about 2 cups) shredded medium cheddar cheese, plus extra for topping
- 1/2 cup beer (your favorite brew, no weak stuff)
Cooking the Pasta
- Boil that pasta in water till it’s al dente—tender but with some fight left. Drain it, hit it with cold water to stop the cooking, and park it on the side. Easy, right?
Preparing the Bacon and Onion
- Fire up your grill, toss 1 tbsp olive oil in a deep cast-iron skillet, and crank the heat direct. Throw in the bacon—let it sizzle till it’s crispy and golden, like a Texas sunset. Add onion and thyme, cooking till the onion’s soft and see-through. Pull it off and set it aside, compadre.
Making the Roux and Sauce
- In that same skillet, melt the butter over medium flames. Stir in flour and keep it moving for 1-2 minutes—don’t let it burn, or you’re starting over.
- Whisk in the milk slow and steady—no lumps allowed. Warm that milk first for a sauce smoother than my food truck’s pickup lines. Stir till it’s thick and glossy.
- Hit it with paprika, garlic powder, and chili powder. Cook a few more minutes till the sauce thickens up like it owns the place.
Adding Beer and Cheese to the Sauce
- Pour in the beer—stir a few minutes to burn off the booze vibes. Add cheese, stirring till it’s melted and creamy enough to make you weak. Toss the bacon and onion mix back in and blend it like a boss.
Assembling and Baking Your Mac’n Cheese
- Mix the pasta into that sauce till it’s coated in pure, luscious Mac’n Cheese with Bacon and Beer. Sprinkle extra cheese and a shake of paprika on top for that golden, grill-seared flex.
- Shut the grill lid, shift to indirect heat, and let it ride 20-30 minutes till it’s bubbling and brown. That aroma? Pure street cred, mi gente.
*Note: A roux, equal parts flour and fat, is the secret sauce to that thick, velvety finish.
Serve this Mac’n Cheese with Bacon and Beer next to your best grilled meats—carne asada, maybe?—for a BBQ feast that’ll shut down the block. Want more heat? Check our best grilling techniques guide. Feeling curious? Scope this twist from Erica’s Recipes!
Let’s Hear From You!
How do you make your Mac’n Cheese with Bacon and Beer pop? Drop your favorite beer pick or secret weapon in the comments below!