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Beer and bacon mac ‘n’ cheese

Name: Beer and bacon mac ‘n’ cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 225g smoked streaky bacon rashers, chopped; 4 garlic cloves, crushed; 20.00 ml thyme leaves, chopped; 20.00 ml Dijon mustard; 375ml beer; 300g macaroni; 750ml milk; 40g plain flour; 150g cheddar cheese; Chopped flat-leaf parsley leaves, to serve

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by Warren Mendes

delicious. team

Mar 31, 2014

"This beer-infused mac 'n' cheese is the ultimate weeknight comfort food. Serve any leftovers for breakfast with a fried egg," says Warren Mendes.

225g smoked streaky bacon rashers, chopped
4 garlic cloves, crushed
1 tbs thyme leaves, chopped
1 tbs Dijon mustard
1 1/2 cups (375ml) beer (lager)
300g macaroni
3 cups (750ml) milk
1/4 cup (40g) plain flour
1 1/4 cup (150g) grated cheddar
Chopped flat-leaf parsley leaves, to serve

Method

1.

Preheat oven grill to high. Add bacon to a large cold ovenproof frypan and place over medium heat. When bacon begins to sizzle, cook, stirring, for 6 minutes or until crisp. Drain fat, reserving 2 tbs in pan. Add garlic, thyme, mustard and season with pepper. Cook, stirring, for 1 minute or until fragrant. Add the beer, increase heat to medium-high and simmer for 2 minutes or until slightly reduced. Add pasta, milk and 11/3 cups (330ml) water, then stir through flour. Cook, stirring occasionally, for a further 6-8 minutes until almost tender. Stir in half the cheese, then top with remaining cheese. Grill for 3-4 minutes until golden. Sprinkle with parsley to serve.

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