Beer Mac and Cheese with Bacon

Yet another one for you, Stacie:
(makes 12 servings)

1 pkg. (16 oz.) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all purpose flour
1 T. ground mustard
1 t. sea* salt
3/4 t. freshly ground pepper
1/8 t. smoked paprika*
2&1/2 cups 2% milk
3/4 cup amber beer (you can use non-alcoholic*)
1/4 cup heavy whipping cream
3 cups (12 oz.) shredded sharp* cheddar cheese
2 cups (8 oz.) shredded fontina cheese
2 T. grated Parmesan cheese, divided
2 T. minced chives
5 bacon strips, cooked and crumbled, and kept warm*

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 min. Stir in the flour, mustard, S&P, and paprika until smooth; gradually whisk in milk, beer, and cream. Bring to a boil; cook and stir for 2 mins. or until thickened. Reduce heat. Stir in 2 cups cheddar cheese, the fontina cheese, and 1 T. Parmesan 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 mins., or until golden brown, and heated through. Top with crumbled bacon. Let stand for 5 mins. before serving. OMGOSH!!!!!

Let someone go ahead of you today, and have FUN!!

Love,

MM