-
1
Start by making your bacon crumbles. Bake the slices in the oven for best result. I bake mine on aluminum foil lined baking sheet for 15 to 20 minutes on 400 F. Once it cools of just a bit chop it to small pieces to get your bacon crumbles.
-
2
Now cook the pasta, but don't cook it all the way, it needs to still have a good bite to it because you will bake it for a few minutes after it is mixed in with the sauce.
-
3
While the pasta is cooking prepare your sauce.
-
4
*Bechamel Sauce:
-
5
about 2 cups of milk (2% or whole is best, even though I often make it with 1% and it is still fine)
-
6
2 tbsp of butter
-
7
2 tbsp of flour
-
8
pinch of freshly grated nutmeg
-
9
salt and pepper
-
10
Melt the butter in a pot and add flour, mix it for a minute or two and then add heated milk (minus one cup), mix well with a whisk and add salt, pepper and grated nutmeg. Cook until it thickens.
-
11
Now that you have the Bechamel Sauce ready add to it beer and 1 1/2 cup of cheese and mix until it all melts together, add the oregano, bacon crumbles and season with salt and pepper. Reserve a few bacon crumbles for garnish if you like.
-
12
Butter a baking dish and pour the pasta in it, sprinkle with leftover 1/2 cup of cheese and bake on 450 for 10 to 15 minutes, just so the cheese melts on top.
-
13
This looks really good if you bake it in individual serving dishes, you can garnish it with the bacon crumbles or some chives or spring onions. Enjoy!
-
14
http://www.mogwaisoup.com/2014/06/beer-and-bacon-mac-and-cheese.html
