#CrazyIngredientChallenge ~ Garlic, Bacon, Beer Mac 'N Cheese

Join the Crazy Ingredient Challenge group for the November reveal day pairing Cornflakes with Beer! This fun group pairs two seemingly unlikely to mix and match ingredients together and says "GO"! You can make whatever you want as long as those two key items are included. Pop by the facebook page and check it out!

This recipe is really delicious! The flavor is deep and rich thanks to the addition of the dark beer and also the sharp cheddar cheese spread. The bacon adds a lovely salty smokiness and the butter drenched cornflakes a rich and crunchy topping. This is definitely a keeper, and reheats well too!

Garlic, Bacon, Beer Mac 'N Cheese adapted from Erica's Recipes 

Ingredients
6 strips bacon, cooked and crumbled, divided
4 TBS butter, divided
3 TBS all-purpose flour
1 TBS minced garlic
2 cups milk
3/4 cup stout beer (such as Guinness)
3/4 tsp salt
1/4 tsp black pepper
2 cups shredded sharp cheddar cheese
1/2 cup sharp cheddar cheese spread (available in the dairy aisle)
8 oz elbow macaroni
1/2 cup crushed cornflakes

Directions

1. Heat oven to 350F. Bring a large pot of water to a boil.
2. In a medium saucepan, heat 3 TBS butter with the flour over medium heat, whisking until bubbly. Cook 2 minutes. Add the garlic and cook an additional minute. Slowly whisk in the the milk and beer. Heat, stirring constantly, a couple minutes until quite warm but not boiling (should thicken up at this point). Reduce heat to medium-low, add both cheeses, salt, and pepper, and cook, whisking, until smooth. Remove from the heat. Stir in half the bacon.
3. Cook the macaroni to al dente according to package directions in salted water. Drain and add to the cheese sauce. Transfer to a 2-qt baking dish.
4. In a small saucepan, melt the remaining 1 tablespoon butter. Add the crushed cornflakes and remaining bacon. Sprinkle over the macaroni. Bake at 350F for 20-25 minutes until bubbly. 

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