Beer Macaroni & Cheese

• 1 package (16 ounces) elbow macaroni
• 1/4 cup butter
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 tablespoon ground mustard
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 2-1/2 cups 2% milk
• 3/4 cup amber beer
• 1/4 cup heavy whipping cream
• 3 cups shredded cheddar cheese, divided
• 2 cups shredded fontina cheese
• 2 tablespoons grated Parmesan cheese, divided
• 2 tablespoons minced chives
• 5 bacon strips, cooked and crumbled

1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.
4. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
5. Bake, uncovered, at 400u0b0 for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

elbow macaroni, butter, garlic, allpurpose, ground mustard, salt, pepper, milk, amber beer, heavy whipping cream, cheddar cheese, fontina cheese, parmesan cheese, chives, bacon strips

Taken from www.tasteofhome.com/recipes/beer-macaroni-cheese/ (may not work)