Categories: Pasta
Ingredients
- 8 ounces dry elbow pasta
- 12 ounces thick cut bacon, uncooked
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground chile de arbol, (can substitute cayenne pepper to taste)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup beer, (I used Blue Moon)
- 1/2 cup chicken broth
- 2 cups whole milk
- 1 teaspoon Worcestershire sauce
- 8 ounces shredded mild cheddar cheese
- Chives, optional garnish
Directions
- Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
- Meanwhile, heat a large 12” skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
- Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
- Pour reserved bacon drippings back into the skillet over medium heat and add butter.
- Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
- Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
- Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
- Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
- Pour into a casserole dish and sprinkle with chives and serve.