Cheesehead Mac n’ Cheese
Cheesehead Mac n’ Cheese
Servings
Ingredients
- 4 tbsp Butter
- 1/2 cup Finely diced onion
- 2 cloves Garlic - minced
- 4 tbsp Flour
- 1 bottle (12 ounces) Beer
- 2 1/2 cups Milk
- 5 cups Shredded cheddar cheese - divided
- 1 tbsp Dijon mustard
- 1 tsp Garlic salt
- 1/4 tsp Black pepper
- 2 dashes Hot sauce
- 1 box (16 ounces) Elbow macaroni - cooked al dente
- 1 pound Bacon - cooked and crumbled (optional)
- 1/4 cup Grated Parmesan cheese
- 1 cup Crushed pretzels or 1/2 cup seasoned Italian breadcrumbs
Instructions
- Melt butter in a large non-stick pan.
- Cook onion in butter over medium heat until soft.
- Add garlic and cook another 30 seconds.
- Whisk in flour, stirring for a minute or two until well combined.
- Add beer and milk, whisking constantly.
- Bring to a boil. When it starts to thicken, turn down heat.
- Add mustard, garlic salt, pepper and 3 cups of cheese a handful at a time.
- Whisk until cheese is melted.
- Add hot sauce.
- Remove from heat and stir in macaroni and bacon.
- Spoon into a 9 x 13 inch casserole dish that has been sprayed with cooking spray.
- Top with remaining 2 cups of cheddar cheese and the the Parmesan and pretzels.
- Bake in a preheated 350 degree oven for 35 to 45 minutes or until bubbly and golden.
Nutrition
Calories: 785kcal | Carbohydrates: 43g | Protein: 34g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1344mg | Potassium: 423mg | Fiber: 2g | Sugar: 6g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 670mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Hi Emily. You could substitute an extra cup of milk and leave out the beer no problem. Thanks! -Amy
What could I use instead of beer?