By Recipe from the Appleton Beer Factory.
https://www.youtube.com/watch?v=xci8aN3UDqUIngredients:2 cups elbow macaroni4 strips of bacon, cut in half 1/2 cup sour cream1 egg2/3 cup beer (blond or hefe)1 1/2 cups cheddar cheese (fresh grated, pre-shreaded has additives that prevents it from melting properly)2 Tbsp butter 1/2 tsp black pepper 1/4 tsp smoked paprikapinch cayenne peppersalt to tasteDirections:In a large pot of boiling water, add the noodles and cook until just before done. Don't over-cook the noodles or this will end up mushy. Drain the pasta, return the pot to the stove and cook the bacon until crispy, remove from 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, beat until well combined. Add the butter and the beer mixture to the noodles and 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.
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