Oktoberfest Bacon Beer Mac & Cheese
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This Oktoberfest Bacon Beer Mac & Cheese combines smoky bacon, Gruyère, cheddar, and malty Oktoberfest beer into the ultimate fall comfort food.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Total time
- 45 minutes
- Yield
- 8 servings
Ingredients
1 lb elbow macaroni pasta 8 oz thick-cut bacon, chopped 12 oz Oktoberfest beer (Paulaner or Hacker-Pschorr recommended) 4 tbsp unsalted butter 4 tbsp all-purpose flour 2 cups whole milk 8 oz Gruyère cheese, shredded 8 oz sharp cheddar cheese, shredded 1 tsp Dijon mustard 1/2 tsp smoked paprika 1/4 tsp cayenne pepper (optional) Salt and black pepper to taste Fresh parsley for garnish Extra shredded cheese for toppingInstructions
- Step 1: Preheat oven to 375°F (190°C). Cook macaroni in salted water or beer until al dente. Drain.
- Step 2: Cook bacon until crisp, about 8–10 minutes. Drain, reserving 1 tbsp fat.
- Step 3: Melt butter in skillet with bacon fat. Whisk in flour and cook 2 minutes.
- Step 4: Gradually whisk in beer and milk. Cook until thickened, 5–7 minutes.
- Step 5: Stir in cheeses, Dijon, paprika, cayenne. Season with salt and pepper.
- Step 6: Fold in pasta and bacon. Transfer to 9x13 dish. Top with cheese.
- Step 7: Bake 20–25 minutes until golden and bubbling. Rest 5 minutes.
- Step 8: Garnish with parsley and serve hot.
Notes
Use quality Oktoberfest beer for authentic German flavor. Cook pasta directly in beer for extra depth. Gruyère is key, but Emmental or Comté can substitute. Make vegetarian with mushrooms or onions instead of bacon. Can be gluten-free with GF pasta and beer.Nutrition
- Calories
- 485
- Fat
- 28g
- Saturated fat
- 16g
- Sugar
- 4g
- Sodium
- 680mg
- Protein
- 22g
- Carbohydrates
- 38g
- Fiber
- 2g