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Beer Macaroni & Cheese

 Beer Macaroni & Cheese
Creamy with a hint of beer, this macaroni is one of our favorites for a big family dinner. — Lauren Petersen, Everett, Washington
12 ServingsPrep: 20 min. Bake: 15 min.

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

Directions

  • Cook macaroni according to package directions for al dente.
  • 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.
  • Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1

2 of 2

Beer Macaroni & Cheese (continued)

Directions (continued)

  • tablespoon Parmesan cheese until melted. Add chives.
  • Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking
  • dish. Sprinkle with remaining cheddar and Parmesan cheeses.
  • 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.
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.
Wine: 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