Bock Beer Macaroni and Cheese

Bock Beer Macaroni and Cheese





8 ounces elbow of penne pasta

1 stick butter

2 tablespoons grated yellow onion

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon mustard powder

1/4 teaspoon cayenne pepper

1/4 cup all-purpose flour

1/2 cup bock, or other amber, beer

1 cup half and half

4 ounces cream cheese, at room temperature

4 ounces (about 1 1/2 cups) extra sharp cheddar cheese, shredded

4 ounces (about 1 1/2 cups) Parmesan cheese, finely shredded, divided

2 ounces (about 3/4 cup) fontina cheese, shredded

2 ounces (about 3/4 cup) smoked provolone cheese, shredded

2 slices thick cut bacon, cooked crisp

1 tablespoon butter, melted

1 cup panko bread crumbs



Heat the oven to 350 F and spray a medium casserole dish with non-stick cooking spray.



Cook the pasta in salted water according to the package directions, reducing the cooking time by one minute. Drain and rinse under cool water to stop the cooking. Set aside.







In a medium sauce pan melt the butter over medium heat until it foams. Add the grated onion, salt, pepper, mustard powder, and cayenne pepper and cook until fragrant, about one minute.







Add the flour and whisk until smooth. Cook, whisking constantly, for two minutes or until the mixture is just lightly golden brown.







Whisking constantly add the beer and half and half and cook until the mixture is smooth. Let the sauce come to a simmer and thicken. Add the cream cheese and whisk until completely smooth.







Turn the heat down to low and, in three batches, add the cheddar cheese, half the Parmesan, fontina, and provolone. Once smooth turn off the heat and fold in the cooked pasta. Transfer the mixture to the prepared casserole dish and top with the reserved Parmesan cheese.







Put the crisp bacon strips in a blender and process until the bacon is finely ground. Combine the bacon powder in a medium bowl along with the melted butter and panko bread crumbs. Toss until the mixture is well combined. Spread the mixture evenly over the macaroni. Bake for 40 to 45 minutes, or until the topping is golden brown and the mixture is just starting to bubble at the edges. Cool for ten minutes before serving.