Ingredients
1 package (16 ounces) elbow macaroni1/4 cup butter2 garlic cloves, minced1/4 cup all-purpose flour1 tablespoon ground mustard1 teaspoon salt3/4 teaspoon pepper2-1/2 cups 2% milk3/4 cup amber beer1/4 cup heavy whipping cream3 cups shredded cheddar cheese, divided2 cups shredded fontina cheese2 tablespoons grated Parmesan cheese, divided2 tablespoons minced chives5 bacon strips, cooked and crumbled
Preparation
Cook macaroni according to package directions for al dente.
Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.
Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.
