Mac and Cheese and Beer

Combine the crushed pretzels and parmesan cheese in a small bowl. Set aside.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the macaroni and return to a boil. Cook until the pasta has cooked through but is still firm to the bite about 8 minutes. Drain well.

Place the bacon in a large deep pot and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Place the bacon slices on a paper towel-lined plate. Pour off the bacon fat reserving 2 tablespoons of the fat.

Melt the butter in the saucepan with the reserved bacon fat over medium heat. Stir in the onion celery carrots and garlic; cook and stir until the onion has softened and turned translucent about 5 minutes. Add the flour and stir until the mixture becomes paste-like and light golden brown about 3 minutes. Gradually whisk the mustard the beer and finally the milk into the flour mixture; bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth 5 to 10 minutes.

Stir in the cheese bacon red pepper salt and pepper. Turn off the heat and stir in the cooked macaroni. Sprinkle with the pretzel and cheese mixture before serving.