Oktoberfest Bacon Beer Mac with Gruyère and Cheddar (Print version)

Creamy baked beer mac with crispy bacon, Gruyère, sharp cheddar, Dijon, and a golden cheesy top.

# Ingredients:

For the pasta and bacon

01 - 1 lb (450 g) cavatappi or elbow macaroni
02 - 10 oz (285 g) thick-cut bacon, chopped
03 - 1 tablespoon reserved bacon fat

For the beer cheese sauce

04 - 4 tablespoons (56 g) unsalted butter
05 - 1/4 cup (32 g) all-purpose flour
06 - 1 cup (240 ml) Oktoberfest lager or amber lager
07 - 2 1/2 cups (600 ml) whole milk, warm
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper, optional
12 - 1 teaspoon kosher salt, plus more for pasta water
13 - 1/2 teaspoon black pepper
14 - 8 oz (225 g) Gruyère cheese, freshly shredded
15 - 10 oz (285 g) sharp cheddar cheese, freshly shredded

For the topping

16 - 1/2 cup (30 g) panko breadcrumbs
17 - 1 tablespoon (14 g) melted butter
18 - 1/2 cup (55 g) shredded cheddar or Gruyère
19 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Heat the oven to 375°F. Boil the pasta in well-salted water until 1 minute shy of al dente. Drain and set aside.
02 - Cook the chopped bacon in a large skillet over medium heat for 8-10 minutes until crisp. Transfer to a paper towel lined plate and keep 1 tablespoon bacon fat in the skillet.
03 - Add the butter to the bacon fat. When melted, whisk in the flour and cook for 1-2 minutes until smooth and lightly toasted.
04 - Slowly whisk in the Oktoberfest lager, then whisk in the warm milk. Simmer for 4-6 minutes, stirring often, until the sauce thickens enough to coat a spoon.
05 - Reduce heat to low. Stir in Dijon, smoked paprika, garlic powder, cayenne, salt, and pepper. Add Gruyère and cheddar by handfuls, stirring until smooth before adding more.
06 - Fold the cooked pasta and about three quarters of the bacon into the cheese sauce. If the mixture looks too thick, stir in a splash of warm milk.
07 - Transfer to a greased 9x13 inch baking dish. Mix panko with melted butter, then sprinkle it over the mac with the remaining cheese and bacon. Bake for 15-18 minutes until bubbling and lightly golden.
08 - Let the mac rest for 5 minutes. Finish with parsley and serve while the center is still creamy.

# Good to know:

01 - Use a malty lager, Marzen, or amber lager rather than a bitter beer.
02 - Freshly shredded cheese gives the smoothest sauce.
03 - Bake only until bubbling so the sauce stays creamy.

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