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

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