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Cheesehead Mac n' Cheese
Course
Casseroles, Dinner
Keyword
casseroles, Dinner
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Servings
8
Calories
785
kcal
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:
785
kcal
|
Carbohydrates:
43
g
|
Protein:
34
g
|
Fat:
51
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
121
mg
|
Sodium:
1344
mg
|
Potassium:
423
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
894
IU
|
Vitamin C:
1
mg
|
Calcium:
670
mg
|
Iron:
2
mg