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One pot and twenty minutes are all you need for this fabulous meal.
In a large pot of boiling water, add the noodles and cook until al dente according to the package instructions. Don’t over-cook the noodles or this will end up mushy. When done, put the pasta into a colander to drain.
Return the pot to the stove over medium heat and cook the bacon until crispy. Then remove bacon from the pot and allow to cool.
Drain off bacon grease and return drained noodles to the pot.
In a separate bowl, add the beer, egg and sour cream and beat until well combined. Add the butter and the beer mixture to the noodles and mix to combine then return to medium heat. Stir until the butter has melted.
About 1/4 a cup at a time, add the cheese. Stir until cheese has melted before adding more. Add the spices and chopped bacon, stir and you are ready.
Makes 4 entre-sized portions.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!