Black and Tan Irish Mac and Cheddar

1. 1

   Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente.

2. 2

   Drain and keep warm.

3. 3

   Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot.

4. 4

   In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer.

5. 5

   Reduce heat to low and stir in cheeses until melted.

6. 6

   Place pasta into serving dish and pour the cheese sauce over the pasta.

7. 7

   Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles.

8. 8

   Spread mixture over top of macaroni.

9. 9

   Garnish with cilantro or sage leaves.

* Per serving · 4 servings · Values may vary.