Beery Bacon Mac n Cheese
Possibly the ultimate comfort food? Quick and easy for a weekday supper.
- 184g bacon rashers, chopped
- 4 garlic cloves, crushed
- 1 tbsp thyme leaves, chopped
- 1 tbsp Dijon mustard
- 375ml lager
- 300g macaroni
- 750ml milk
- 40g plain flour
- 150g grated cheddar
- Chopped flat-leaf parsley leaves, to serve
Preheat oven grill to high.
Add bacon to a large cold ovenproof frying pan and place over medium heat. When bacon begins to sizzle, cook, stirring, for 6 minutes or until crisp. Add a splash of olive oil if needed – you want a couple of tsp in the pan for the next stage. Reserve a little of the bacon to scatter across the top for serving, if you are feeling fancy.
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.
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, then top with remaining cheese. Grill for 3-4 minutes until golden. Sprinkle with parsley to serve.