Oktoberfest Bacon Beer Mac Cheese (Print Version)
Macaroni baked with crispy bacon, Gruyère, cheddar, and Oktoberfest beer for creamy autumn comfort.
# Ingredients:
→ Pasta
01 -
450 g elbow macaroni
→ Meat
02 -
225 g thick-cut bacon, chopped
→ Dairy
03 -
60 g unsalted butter
04 -
2 cups (480 ml) whole milk
05 -
225 g Gruyère cheese, shredded
06 -
225 g sharp cheddar cheese, shredded
07 -
Additional shredded cheese for topping
→ Beer
08 -
355 ml Oktoberfest beer (Paulaner or Hacker-Pschorr recommended)
→ Sauce Base
09 -
32 g all-purpose flour
→ Seasonings
10 -
1 teaspoon Dijon mustard
11 -
0.5 teaspoon smoked paprika
12 -
0.25 teaspoon cayenne pepper (optional)
13 -
Salt and black pepper, to taste
→ Garnish
14 -
Fresh parsley, chopped
# Instructions:
01 -
Preheat oven to 190°C. Cook elbow macaroni in generously salted boiling water or substitute with beer for enhanced flavor until pasta reaches al dente texture. Drain thoroughly and reserve.
02 -
In a large skillet set over medium heat, render chopped bacon until browned and crisp, approximately 8–10 minutes. Transfer bacon to paper towel-lined plate, reserving 1 tablespoon bacon fat in the pan.
03 -
Melt unsalted butter in the skillet with reserved bacon fat over medium heat. Whisk in flour to form a smooth roux; cook, stirring constantly, for 2 minutes until golden and aromatic.
04 -
Gradually add Oktoberfest beer and whole milk while whisking, ensuring mixture remains lump-free. Continue stirring until sauce thickens and turns glossy, about 5–7 minutes.
05 -
Reduce heat to low. Add Gruyère and cheddar cheese in increments, stirring until completely melted and cohesive. Blend in Dijon mustard, smoked paprika, and cayenne pepper. Adjust seasoning with salt and black pepper to preference.
06 -
Fold cooked macaroni and crisp bacon into the cheese sauce, ensuring all components are evenly coated.
07 -
Transfer mixture to a lightly greased baking dish. Sprinkle additional shredded cheese over the top. Bake at 190°C until surface is golden and bubbling, about 15 minutes. Garnish with freshly chopped parsley before serving.
# Notes:
01 -
For a deeper flavor profile, substitute half of the milk with additional beer. For vegetarian adaptation, omit bacon and use a butter-based roux only.