Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in.

The cooked beer imparts a very distinctive taste that you can not get with any other ingredient.

Reduce heat to medium high and cook uncovered to al dente (has a bite to it).

Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan.

Cook until crisp.

Once bacon is cooked through, remove bacon to a bowl with a slotted spoon.

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.

Pour into a casserole dish and sprinkle with chives and serve.

NOTES from Author of recipe Donna Elick: Recipe may be doubled.

If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.

Heat until warmed through, adding 14 cup of milk at a time until desired constancy is reached.

Freezing instructions: Allow pasta to come to room temperature.

If using a container press a small piece of plastic wrap over top to avoid freezer burn.

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Best Recepe For Homemade Mac And Cheese With Bacon