Beer Macaroni and Cheese

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) elbow macaroni
1/4 c. butter
2 garlic cloves, minced
1/4 c. all-purpose flour
1 Tbsp. ground mustard
1 tsp. salt
3/4 tsp. pepper
2 1/2 c. 2% milk
3/4 c. amber beer
1/4 c. heavy whipping cream
3 c. (12 oz.) shredded cheddar cheese, divided
2 c. (8 oz.) shredded fontina cheese
2 Tbsp. grated Parmesan cheese, divided
2 Tbsp. minced chives
5 bacon strips, cooked and crumbled

Directions:
Cook macaroni according to package directions for al dente.

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.

Reduce heat.  Stir in 2 c. cheddar cheese, fontina cheese and 1 Tbsp. Parmesan cheese until melted.  Add chives.

Drain macaroni; stir into sauce.  Transfer to a greased 3 quart baking dish.  Sprinkle with remaining cheddar and Parmesan cheeses.

Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown and heated through.  Top with crumbled bacon.  Let stand for 5 minutes before serving.

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