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

Beer Macaroni & Cheese Recipe

Read Reviews (19)
4.36 19
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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Beer Macaroni & Cheese(19)

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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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.

MY REVIEW
Reviewed Mar. 24, 2014

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.

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