Serves 10 to 12
This recipe uses culinary hops spirits for a lot of earthy hops flavor.
1 package (16 ounces) elbow macaroni or cellentani (corkscrew)
1/4 cup butter
2 garlic cloves, minced/chopped
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon turmeric
3/4 teaspoon pepper
2 cups milk
1/2 cup culinary hops spirits
1/4 heavy whipping cream
2 cups shredded cheddar cheese, divided
2 tablespoons grated Parmesan cheese, divided
5 bacon strips, cooked and crumbled
Cook macaroni al dente. Meanwhile, in a Dutch oven or large skillet, heat butter over medium-high. Add garlic; stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; whisk in the milk, culinary hops and cream. Bring to a boil; stir for 2 minutes or until thickened. Reduce heat. Stir in 13/4 cups cheddar cheese and 1 tablespoon Parmesan until melted. Drain pasta; stir into sauce. Sprinkle with remaining cheeses. Broil, uncovered, for 5-8 minutes or until top browns. Top with crumbled bacon.
Recipe courtesy Rave Review Original Culinary Spirits.