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Categories:
macaroni butter garlic flour ground mustard salt pepper milk amber beer Greek yogurt mix Cheddar cheese Fontina cheese Parmesan cheese chives bacon
Viewed: 45 - Published at: 5 months agoIngredients
- 16 ounces elbow macaroni
- 14 cup butter
- 2 garlic cloves, minced
- 14 cup all-purpose flour
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 14 cups milk
- 34 cup amber beer
- 14 cup Greek yogurt
- 1 (2 ounce) package Hidden Valley Original Ranch Dips Mix
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded Fontina cheese
- 2 tablespoons grated parmesan cheese, divided
- 3 tablespoons chives, minced
- 6 slices cooked bacon, crumbled
Method
- Cook your macaroni following package directions to al dente, drain.
- In a large heavy saucepan, heat butter on medium.
- Add garlic and cook for about one minute, add flour, mustard, salt and pepper.
- Gradually whisk in the milk, beer and yogurt until smooth, add dip mix and stir.
- Bring to a boil and turn down to low.
- Stir in 1 1/2 C cheddar, all the fontina and 1/2 the Parmesan.
- Stir until melted.
- Add chives.
- To a large baking dish.
- Spray with cooking spray.
- Add macaroni, cover with the sauce.
- Stir to distribute the sauce.
- Sprinkle with 1/2 C cheddar and the remaining Parmesan.
- Bake uncovered at 400 F for about 20 minutes until golden and melt-y.
- Top with bacon bits.
- Let stand for 5-8 minutes.
- Serve.
- Enjoy!
