Beer Macaroni & Cheese Recipe
- 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 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.
1 serving: 420 calories, 23g fat (14g saturated fat), 76mg cholesterol, 641mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 20g protein.
Reviews for Beer Macaroni & Cheese
"This sounds like one of the best mac and cheese I will ever eat so I'm giving it a 10. I am aiming some barbs at reviewers since some of them apparently can only open a box or can. as far as the ;recipe, it's now in my recipe program. But, why do people use 2% milk then turn around and add heavy cream? For goodness sake use whole milk to begin with!Someone had a problem with the butter/flour ratio...that is the correct ratio for a b?chamel sauce which is the simple white sauce (in possibly different forms) to use in anything requiring; a "white sauce". Equal parts butter and flour stirred/cooked together to form a roux, which is pasty then stir in your milk slowly as you constantly stir to form a nice smooth sauce. I'm a bit leery of cooking the garlic with the roux because of burning it which will be bitter. Once you have your b?chamel done add whatever you want and keep on simmering slowly.If you don't like beer leave it out! Some of you sound like my sister who wont eat anything that is not "my recipe".If you think it needs kicking up a bit sub some of the cheddar cheese with pepper jack. Saut?ed jalapenos sounds good too.There are as many mac and cheeses as there are cooks. I really think this is a good one!"
"I didn't care for the flavor of this one."
"I really enjoyed this. I used pale ale instead and I added a bit more heavy cream and cheese. To wicked u may have not allowed the flour to mix properly. U have to consistently wish it. Also try adding two more tablespoons of butter. Loved this recipe made it for Thanksgiving"
"I think this macaroni had really good flavors. I do think it got a bit grainy like someone else mentioned; I ended up with chunks of powder throughout it that did not dissolve and I believe this is because the recipe calls for too much flour. I think it would have been perfect with half or a third the amount of flour listed. I also think melting the butter on medium high was too hot. In spite of this, it turned out pretty well and I would make it again."
"I did follow the recipe to the letter. My teenage daughters really liked this dish. I think because they liked the the thought of beer in it. I found it too dry and prefer my mac and cheese creamier. It also seemed like it was missing something. My husband was not satisfied with the dish either."
"We loved it - bacon, beer & cheese, how could it not be great. I would make extra sauce next time for on the side and for leftovers."
"I highly enjoyed this but recommend trying it with sauteed chopped jalapeños to balence out the beer flavor."
"This was just OK. I like my regular Mac and cheese recipe better."
"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."
"This is an awesome dish!"
"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."
"There was something missing to this. I'm not sure what. My husband said more garlic. It definitely needed to be salted at the table. But it was creamy without processed cheese and the beer flavor came thru nicely."
"This is so awesome! Hate to say it but it's better than my own. Really, really great!Not sure how someone can give this one star without having actually tried the recipe.Cllk121651 - you may want to re-read about review etiquette before you post on anyone else's recipe."
"This was absolutely delicious! I've made homemade macaroni and cheese in the past, and it was mushy and BLAND. Not this recipe! If you make it EXACTLY the way the recipe is written, with NO substitutions (one reviewer substituted provolone cheese and gave a low review because it didn't turn out. This is not even close to the right kind of cheese.) , you will not be disappointed. This is an excellent recipe! Try it, it is going to be a permanent recipe in my book."
"Mine was not all that creamy - a tiny bit grainy. It was very rich though - I think too much cheese? Had to use provolone because store didn't have fontina."
"Very good and I DON'T like beer!"
"This is my new favorite Mac and cheese recipe. It's like other homemade versions only with a more unique flavor."
"This is the best macaroni and cheese I have ever eaten. Very easy to make. I will definitely make this again!"
"Very tasty hint of beer is wonderful"
"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!"
"Awesome! It'll dirty a few dishes, but it feeds a ton of people and is super tasty."
"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."
"Delicious Mac & Cheese...added Andouille Smoked Sausage (Johnsonville) and used Bacon Pieces (Hormel) sauteed in olive oil on top. Will definitely make again!"
"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!!"
"Most everyone liked this one. Had a slightly different taste, but was very good."
"Really good mac and cheese. The flavor from the beer is definitely there, but not overpowering."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.