Beer based bacon & cheddar mac n' cheese

What you'll need:

2-3 cups shredded sharp cheddar cheese

1 box penne pasta

2 tbs butter, or 2 tbs bacon grease

2 tbs flour

1 & 1/2 cup whole milk

1/2 bottle dark beer

1 bag real bacon pieces or four strips of bacon, diced

Salt and pepper to taste, Italian breadcrumb and Parmesan cheese to top

Olive oil

What You'll Do:

Pre-heat oven to 350.

Boil your noodles and start your roux. Preferably use bacon grease if you have it, if not, melt 2 tbs butter over medium high heat and add 2 tbs flour. Whisk together until the two form a smooth paste. Slowly add 1/2 a bottle of any dark beer and keep whisking until all of the lumps disappear.

Next slowly add 1 & 1/2 cups of whole milk, continue to whisk and raise heat to high, continue to whisk. The mixture will slowly thicken, once it bubbles, lower the heat to low and add the shredded sharp cheddar. Continue to whisk until all of the cheese melts and then add the bacon pieces.

Strain the penne and add the noodles back into the pot they were boiled in. Pour the cheese and bacon mixture over the noodles and stir to cover the noodles. Pour the noodles into a large casserole dish and top with a thin layer of Italian flavored bread crumb mixed with grated Parmesan cheese. Drizzle some olive oil on top of the breadcrumb and place in the oven to bake for 20 minutes until the cheese bubbles.

To brown the breadcrumb, set the oven to broil on high for five minutes after it's finished baking. Serve immediately.

ENJOY!