Beer & Bacon Mac’n’Cheese
Dive into Worlds Pantry’s Beer & Bacon Mac’n’Cheese, where crispy bacon meets creamy Cheddar and beer for a comforting, flavour-filled delight.
Ingredients
300g macaroni or any small pasta shapes
225g streaky bacon, chopped
1 onion, finely chopped
1 tsp thyme leaves, chopped or dried
40g butter
40g plain flour
300ml milk
1 tsp paprika
1 tsp garlic powder
1 tsp mild chilli powder, we use Kashmir chilli
200g medium Cheddar cheese & a little extra for the top
100ml beer
Method
1. Boil the pasta until it is al dente. Drain and rinse with cold water to prevent further cooking and set to one side.
2. Add 1 tbsp olive oil to a deep cast iron skillet on the grill, direct heat. Add the bacon and fry until crisp and golden. Add the onion and thyme and fry until the onion is soft and translucent. Remove mixture from the skillet and set aside.
3. In the same skillet melt the butter before stirring in the flour. Cook for 1-2 minutes stirring continuously, being careful not to burn the roux*.
4. Add the milk, whisking well to prevent lumps (warming the milk beforehand can help to keep the sauce smooth). Cook, stirring until the sauce thickens.
5. Stir in the spices and garlic powder. Cook for a few more minutes, the sauce will be quite thick at this stage.
6. Add the beer, stirring constantly for a few minutes while the alcohol in the beer cooks out. Add your cheese, stirring into the sauce until melted, then return the bacon/onion to the pan, stirring in well.
7. Finally stir through the pasta until it is completely covered in the sauce. Sprinkle with the extra cheese and a pinch of paprika.
8. Close the grill and cook indirect for 20-30 minutes until bubbling and golden brown.
* Roux is equal quantities of flour and fat cooked together, used to thicken sauces
More Recipes Ideas from Worlds Pantry
Method
1. Boil the pasta until it is al dente. Drain and rinse with cold water to prevent further cooking and set to one side.
2. Add 1 tbsp olive oil to a deep cast iron skillet on the grill, direct heat. Add the bacon and fry until crisp and golden. Add the onion and thyme and fry until the onion is soft and translucent. Remove mixture from the skillet and set aside.
3. In the same skillet melt the butter before stirring in the flour. Cook for 1-2 minutes stirring continuously, being careful not to burn the roux*.
4. Add the milk, whisking well to prevent lumps (warming the milk beforehand can help to keep the sauce smooth). Cook, stirring until the sauce thickens.
5. Stir in the spices and garlic powder. Cook for a few more minutes, the sauce will be quite thick at this stage.
6. Add the beer, stirring constantly for a few minutes while the alcohol in the beer cooks out. Add your cheese, stirring into the sauce until melted, then return the bacon/onion to the pan, stirring in well.
7. Finally stir through the pasta until it is completely covered in the sauce. Sprinkle with the extra cheese and a pinch of paprika.
8. Close the grill and cook indirect for 20-30 minutes until bubbling and golden brown.
* Roux is equal quantities of flour and fat cooked together, used to thicken sauces
