Beer Bacon Mac N Cheese - Recipe

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    Beer Bacon Mac N Cheese Recipe

    Better Bacon Mac N Cheese Recipe

    Learn how to make Walton's Better Bacon Mac N Cheese, watch the video, read the highlights here, and then post your comments or questions below.


    3 Tbsp Butter
    4 Tbsp Excalibur Bacon Cheddar Ale Dip Mix
    2 Tbsp Excalibur Spaghetti Sauce Seasoning
    2 Cups Milk
    3/4 Cup Stout Beer
    2 Cups Sharp Cheddar
    8 oz Macaroni Noodles
    8 Pieces Bacon
    1 Cup Crushed Cheese Crackers

    Beer Bacon Mac N Cheese Dish


    Pre-cook macaroni noodles and turn oven to broil to pre-heat
    Melt butter in a medium saucepan. Add Bacon Cheddar Ale Dip Mix & Excalibur Spaghetti Sauce Seasoning, stir, and simmer. Add milk and beer. Stir until well combined. Add shredded cheese and stir until melted. Add cooked macaroni noodles and cooked bacon. Mix together and pour into a 9 in pan. Broil for approximately 10 minutes and then serve!

    Watch WaltonsTV: Beer Bacon Mac N Cheese Recipe

    Beer Bacon Mac N Cheese Ready To Eat

    Beer Bacon Mac N Cheese Ready To Eat

    Beer Bacon Mac N Cheese Plated

    Beer Bacon Mac N Cheese Plated

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  • M

    In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage

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  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

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