Ingredients 1 package (16 ounces) elbow pasta 10 slices bacon, chopped 1/4 cup all-purpose flour 1 bottle (12 ounces) lager-style beer 1 1/2 cups heavy whipping cream 1 pound medium sharp cheddar cheese, 1/4 teaspoon ground dry mustard 1/4 teaspoon ground black pepper 1 tablespoon chives, minced and divided 1/4 cup (1/2 stick) butter, melted 1 cup panko breadcrumbs Tools Scoop-it Measuring Cups Scoop-it Measuring Spoons large pot Mesh strainer or colander large skillet Cyclone Whisk Excelle Elite Oblong Non-Stick Cake Pan, 13 x 9-Inch medium bowl Instructions Click to mark complete - Preheat oven to 350°F. - In large pot, cook and drain pasta according to package instructions; keep warm. - In large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon to paper towels to drain, reserving 2 tablespoons of drippings in pan. Stir flour into drippings; cook 2 minutes on medium heat, stirring constantly. Whisk beer into flour mixture; cook until thickened, stirring constantly. Stir in cream; cook until thickened, stirring often. Reduce heat to low; stir in cheese, dry mustard, pepper, and 1-1/2 teaspoons chives. Stir in cooked pasta and bacon. Spoon pasta mixture into 9 in. x 13 in. oblong pan. - In medium bowl, stir together melted butter and breadcrumbs. Sprinkle over pasta. - Bake 18-22 minutes or until crumbs are lightly browned. Sprinkle with remaining 1-1/2 teaspoons chives.
