Beer and bacon mac ‘n’ cheese
  • Cooking Time: 10
  • Preparation Time: 5-10
  • • 225g smoked streaky bacon rashers, chopped
  • • 2 tsp garlic crushed
  • • 1 tbs thyme leaves, chopped or use dried
  • • 1 tbs Dijon mustard
  • • 375ml beer
  • • 300g macaroni
  • • 3 cups (750ml) milk
  • • 1/4 cup (40g) plain flour
  • • 1/4 cup (150g) grated cheddar
  • • Chopped flat-leaf parsley leaves, to serve
  1. Add bacon to a large cold ovenproof frypan and place over medium heat. When bacon begins to sizzle, cook, stirring, for 6 minutes or until crisp. Drain fat, reserving 2 tbs in pan.
  2. Add garlic, thyme, mustard and season with pepper. Cook, stirring, for 1 minute or until fragrant. Add the beer, increase heat to medium-high and simmer for 2 minutes or until slightly reduced.
  3. Add pasta, milk and 11/3 cups (330ml) water, then stir through flour. Cook, stirring occasionally, for a further 6-8 minutes until almost tender. Stir in half the cheese, tansfer to an over or grill safe dish then top with remaining cheese.
  4. Grill or bake for 3-4 minutes until golden. Sprinkle with parsley to serve.
This is an upgraded version of mac n cheese and you can add or swap the bacon for another meat