Beer Macaroni & Cheese Recipe
Beer Macaroni & Cheese Recipe photo by Taste of Home

Beer Macaroni & Cheese Recipe

Publisher Photo
Creamy with a hint of beer, this macaroni is one of our favorites for a big family dinner. — Lauren Petersen, Everett, Washington
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 1/4 cup butter
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground mustard
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2-1/2 cups 2% milk
  • 3/4 cup amber beer
  • 1/4 cup heavy whipping cream
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded fontina cheese
  • 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons minced chives
  • 5 bacon strips, cooked and crumbled

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.

Directions

  1. Cook macaroni according to package directions for al dente.
  2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.
  4. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
  5. Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving. Yield: 12 servings.
Originally published as Beer Macaroni & Cheese in Taste of Home February/March 2013

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.

This recipe pairs well with a full-bodied white wine.

Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now

Reviews for Beer Macaroni & Cheese

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Sep. 23, 2014

I highly enjoyed this but recommend trying it with sauteed chopped jalapeños to balence out the beer flavor.

MY REVIEW
Reviewed Jun. 11, 2014

This was just OK. I like my regular Mac and cheese recipe better.

MY REVIEW
Reviewed May. 20, 2014

I made this twice, once for a crowd for a birthday party and again just for dinner. Everyone raved about it. I, myself, thought it was too thick but still enjoyed it. Next time i will use less flour to thicken. Maybe almost omit it altogether. There isn't much beer in it but I felt it was a little strong. I'm not a beer drinker so that could be why I felt it was strong. The taste in general reminded me of lobster mac and cheese and I will try it that way next time.

MY REVIEW
Reviewed May. 15, 2014

This is an awesome dish!

MY REVIEW
Reviewed Mar. 31, 2014

i liked the sauce, thin and cheesy, it covered the macaroni very well. i did not like the bitter, hoppy flavor from the beer, so i will not make this again.

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