Macaroni And Cheese With A Kick! #rsc

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 16 ounces elbow macaroni
• 1/4 cup butter
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 tablespoon ground mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 1/4 cups milk
• 3/4 cup amber beer
• 1/4 cup greek yogurt
• 1 (2 ounce) package hidden valley original ranch dips mix
• 2 cups shredded cheddar cheese, divided
• 2 cups shredded fontina cheese
• 2 tablespoons grated parmesan cheese, divided
• 3 tablespoons chives, minced
• 6 slices cooked bacon, crumbled

Recipe

• 1 cook your macaroni following package directions to al dente, drain.
• 2 in a large heavy saucepan, heat butter on medium.
• 3 add garlic and cook for about one minute, add flour, mustard, salt and pepper.
• 4 gradually whisk in the milk, beer and yogurt until smooth, add dip mix and stir.
• 5 bring to a boil and turn down to low. stir in 1 1/2 c cheddar, all the fontina and 1/2 the parmesan. stir until melted. add chives.
• 6 to a large baking dish. spray with cooking spray. add macaroni, cover with the sauce. stir to distribute the sauce.
• 7 sprinkle with 1/2 c cheddar and the remaining parmesan.
• 8 bake uncovered at 400 f for about 20 minutes until golden and melt-y. top with bacon bits. let stand for 5-8 minutes. serve.
• 9 enjoy!