Rachael Ray’s beer bacon and pretzel mac



  1. 1/2 cup grainy dijon mustered
  2. 1 pint cream
  3. 3 cups english sharp cheddar
  4. 2 large onions chopped
  5. 1 cup stout beer
  6. Brown sugar
  7. Wishtishire sauce
  8. Honey musterd pretzels
  9. 1 pound bacon
  10. Penné noodles
  11. Parmasion
  12. Parsley


  1. Cook up bacon in skillet. Drain bacon on lined plate.

  2. Add onions to pan and cook in bacon drippings. Add beer to deglaze pan.

  3. Mix heavy cream and Dijon musterd. Let thicken add cheese. Add brown sugar and worstishire sauce. And 3/4ths bacon bits. Mix in noodles and pour into dish.

  4. Mix in a bowl parmesan, parsley, crushed honey musterd pretzels. Bacon bits. Sprinkle on top. Bake at 350F till bubbly and brown.

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