Baked Mac and Cheese
This isn’t one of your ordinary macaroni and cheese recipes; this phenomenal recipe features classic macaroni, mouth-watering smoked Gouda cheese, and delectable bacon bits. Macaroni and cheese out of the box can taste OK in a pinch, but even the best boxed variety will never hold a candle to a homemade batch.
- 1/2 stick butter
- 1/4 cup flour
- 2 cups whole milk
- 8 oz. smoked Gouda, shredded
- 8 oz. sharp cheddar, shredded
- 1 box macaroni or your favorite pasta
- 1 bottle dark beer of choice
- Cajun seasoning
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/2 lb. cooked and crumbled bacon
- Chives, chopped for garnish
Preheat oven to 325 degrees. Chop 1 small onion and 3 garlic cloves. Cook in a saucepan with 1/2 stick butter until translucent.
Add your pasta to boiling water. Cook noodles to less than al dente because they’re going to finish in the oven. Remove noodles from heat and drain.
Add 1/4 cup flour to the garlic and onions. Stir to make a rue and cook 2 to 3 minutes. Afterwards, add 2 cups whole milk and 1 bottle dark beer. Let it come to a simmer.
Add paprika and Cajun seasoning. Add approximately 8 oz. shredded smoked Gouda and 8 oz. shredded sharp cheddar, saving a small amount of each for later.
Add pasta to a greased 9″ by 13″ pan.
Top with sauce and remaining cheese.
Add 1/2 lb. crumbled bacon. Bake for 20 to 25 minutes.