So this has been my most demanded side dish, next to the Sweet BBQ Baked Beans recipe. Whether its a neighbor party, family gathering, or pot luck, somebody is always asking that I bring this dish along. It all started about a year ago when I had it in my head that Beer Cheese Soup is awesome, so why not have a Macaroni and Cheese dish that tastes like Beer Cheese Soup? Lastly, why not cook it on a Big Green Egg, because everything tastes better on the egg.
Your family and friends will wonder where this dish came from and why its so highly addictive. Your gym will thank you for taking a visit, after you pack on these delicious calories into your diet.
16 Ounces Elbow Macaroni
6 Strips of Thick Cut Bacon
6 Tablespoons of Unbleached All-Purpose Flour
4 Tablespoons of Butter
1 Pint Half-n-Half
8 Ounces of Amber Beer (Any brand that tastes good to you)
8 Ounces 2% Milk
8 Ounces of Fontina Cheese, Shredded
8 Ounces of White Cheddar/Gruyere Blend Cheese, Shredded
1/2 Cup of Shredded Parmesan Cheese
1 Teaspoon Granulated Garlic
1 Teaspoon Dry Mustard
1 Teaspoon Granulated Onion
2 Teaspoons Fresh Parsley
1/2 Cup Panko
2 Tablespoons of Plain Bread Crumbs
Salt and Pepper
- Preheat the grill to 350°.
- In a large pot, boil 8 cups of water with 1 teaspoon of salt added. Cook the macaroni until slightly past al denté. Drain in a colander and set aside.
- Cut the strips of bacon into small pieces and cook over medium heat in a stock pot until crisp. Using a ladle, remove the bits and set aside.
- Melt the butter in the bacon fat and then whisk in the flour.
- Immediately add the half-n-half, milk and beer before the flour turns brown. Stir in the shredded Fontina and Gruyere/White Cheddar cheeses.
- Add the garlic, mustard and onion and let the mixture simmer for 10 minutes, to thicken.
- Remove from heat and then mix in the noodles with all the bacon bits, except 1 Tablespoon.
- Stir in the parsley and then move to a 12″ cast-iron skillet.
- In a small bowl, mix the panko, bread crumbs, Parmesan and remaining bacon. Sprinkle the mixture on top the dish.
- Place the cast-iron pan on the grill and cook for 10-15 minutes until bubbly. If you don’t have a grill, you can use the oven and then turn on the broiler in the last 5 minutes to crisp the toppings.