Beer Mac and Cheese

Installment #4 of "Things to Try When Your Wife is Out of Town": BEER MAC AND CHEESE! Seriously genius.

Unlike "Whisky BBQ Sauce"  that tastes nothing like whiskey or "Beer-Battered Onion Rings" that taste nothing like beer, this recipe actually retains the flavor of the beer you use. So pick one that goes with mac and cheese (What am I saying? They ALL go with mac and cheese!)

Servings: 4

Prep Time: 20 min
Cook Time: 30 min

30 ounces beer divided

5 cups water

8 ounces elbow macaroni

6 slices bacon cooked, chopped

3 tablespoons butter

3 tablespoons flour

1/2 cup half and half

1 teaspoon dry mustard

2 cups white Cheddar cheese grated

2 cups sharp, yellow Cheddar cheese grated

2 cups potato chips crumbled

Yield: 1

- Cook, drain and chop bacon. Set aside
- Preheat oven to 350
- In a large pot, bring water and 24 oz of beer to a boil, salt the water and cook pasta until almost al dente

Cheese Sauce:
- While pasta is cooking, in a medium pot, melt butter until it bubbles. Add flour and stir until it reaches a golden color
- Add half and half, and 6 oz of beer
- Stir in mustard powder. Then add cheese a little at a time, stirring until creamy.

- Drain pasta and stir in cheese sauce and crumbled bacon
- Transfer to a greased baking dish and top with crumbled potato chips
- Bake 30 minutes
- Let stand 5 minutes