Mac and Cheese and Beer

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 sourdough pretzels, crushed
• 2 tablespoons grated Parmesan cheese
• 1 (16 ounce) package whole wheat elbow macaroni
• 6 slices bacon, chopped
• 1 tablespoon butter
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 tablespoons Dijon mustard
• 1 (12 fluid ounce) bottle beer
• 2 1/2 cups milk
• 3 cups shredded sharp Cheddar cheese
• 1/2 teaspoon ground red pepper
• salt and pepper, to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and bring a large pot of salted water to a boil.

2. Cook the elbow macaroni in the boiling water until just tender, about 8 minutes. Drain and set aside.

3. Cook the chopped bacon in a large skillet over medium heat until crisp, about 6 minutes. Move to a paper towel, leaving about 1 tablespoon of drippings in the skillet.

4. Add the butter, diced onion, celery and carrots to the skillet and cook over medium heat until softened, about 6 minutes. Add the garlic and cook 1 minute more.

5. Sprinkle the flour over the vegetables and stir for 1 minute. Whisk in the Dijon mustard, then slowly pour in the beer and milk, stirring until smooth.

6. Simmer the sauce over medium-low heat, stirring often, until thickened, about 5 minutes. Remove from heat and stir in the Cheddar until melted. Season with ground red pepper, salt and pepper.

7. Stir the drained macaroni and half the bacon into the cheese sauce and spread into a greased 9x13-inch baking dish.

8. Toss the crushed pretzels, Parmesan and remaining bacon together, sprinkle over the top, and bake until bubbly and golden, about 15 minutes.