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Creamy with a hint of beer, this macaroni is one of our favorites for a big family dinner. — Lauren Petersen, Everett, Washington
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Nutritional Facts 1 serving equals 420 calories, 23 g fat (14 g saturated fat), 76 mg cholesterol, 641 mg sodium, 34 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Beer Macaroni & Cheese in Taste of Home February/March 2013
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 22, 2013 by Priadka
This is my new favorite Mac and cheese recipe. It's like other homemade versions only with a more unique flavor.
Reviewed on Apr. 07, 2013 by jarthart@sbcglobal.net
This is the best macaroni and cheese I have ever eaten. Very easy to make. I will definitely make this again!
Reviewed on Mar. 21, 2013 by ahhlen2u@msn.com
Very tasty hint of beer is wonderful
Reviewed on Feb. 27, 2013 by Lmmerta
I made this for the first time tonight, and this is by far my favorite macaroni and cheese, what?s not to love about beer and bacon! After mixing cheese over the stove-top I typically have a sink full of what my husband calls ?Super Soakers?. The order everything gets mixed in kept most of the cheese from being caked onto the side walls of the pans-which is always a plus!
Reviewed on Feb. 16, 2013 by spiceygas
Awesome! It'll dirty a few dishes, but it feeds a ton of people and is super tasty.
Reviewed on Feb. 12, 2013 by lahupe
This was excellent. I used Monterey Jack instead of the fontina cheese because it's what I had on hand and I used Mich Ultra instead of amber beer. Everything else was the same. My husband and son both loved it and went back for seconds. I will make this dish again.
Reviewed on Jan. 29, 2013 by WTDD
Delicious Mac & Cheese...added Andouille Smoked Sausage (Johnsonville) and used Bacon Pieces (Hormel) sauteed in olive oil on top. Will definitely make again!
Reviewed on Jan. 29, 2013 by Sarah in Portland
I formerly had a favorite mac and cheese recipe, which has now been supplanted by this even better recipe. I bought one bottle of amber ale so I could make this recipe as written, even though I do not drink alcohol. I cut the recipe in half; because it's so rich, I didn't want leftovers. I topped it with the crumbled bacon mixed into 3/4 cup panko crumbs, a little Johnny's seasoning salt, 1 T. melted butter, and about 1/2 cup more grated cheddar. I didn't have Fontina but I had extra-sharp cheddar and Parmesan, just subbed for the Fontina. Substituted 1% milk for the 2%milk and heavy cream. It sure seemed rich enough to me. I stashed the rest of the bottle of beer in the basement fridge; it doesn't matter that the carbonation will dissipate, since I'm only going to use it for more mac and cheese and possibly some beer bread. It makes a big difference in the flavor. Thank you for this recipe!!
Reviewed on Jan. 28, 2013 by dschultz01
Most everyone liked this one. Had a slightly different taste, but was very good.
Reviewed on Jan. 27, 2013 by aug2295
Really good mac and cheese. The flavor from the beer is definitely there, but not overpowering.
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