- 12 oz thick cut bacon, uncooked
- 2 Tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- 1 tbsp salt
- ¼ tsp pepper
- ½ cup beer, (I used Sierra Nevada)
- ½ cup chicken broth
- 2 cups milk
- 1 (8 oz) package shredded mild cheddar cheese
- Handful (literally) of shredded Parmesan cheese
- 1 (8 oz) package dry elbow pasta
1. Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add 1 tbsp of salt and your pasta. Reduce heat to medium high and cook uncovered to al dente. Drain and set aside.
2. Heat a large skillet over medium-high. Cut bacon into bite size pieces and cook until crisp. Stir occasionally as needed.
3. Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest.
4. Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once melted, add flour and whisk to combine. Add spices, beer and chicken broth. Whisk to combine. Boil for 3 minutes, whisking occasionally to pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan add cooked bacon, and both cheeses. Stir to combine.
5. Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
6. Pour into a casserole dish and serve. Enjoy!