- 3 sourdough pretzels, crushed
- 2 tablespoons grated Parmesan cheese
- 1 (16 ounce) package whole wheat elbow macaroni
- 6 slices bacon, chopped
- 1 tablespoon butter
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons Dijon mustard
- 1 (12 fluid ounce) bottle beer
- 2 1/2 cups milk
- 3 cups shredded sharp Cheddar cheese
- 1/2 teaspoon ground red pepper
- salt and pepper, to taste
- 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.