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

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4.5 25 28
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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
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: 420 calories, 23g fat (14g saturated fat), 76mg cholesterol, 641mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 20g 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

Full-Bodied White Wine

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


Reviews for Beer Macaroni & Cheese

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (2)
3 Star
 (2)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Wildfiremustang
Reviewed Feb. 26, 2016

"I didn't care for the flavor of this one."

MY REVIEW
Darlagal87
Reviewed Nov. 26, 2015

"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"

MY REVIEW
WickedWiles
Reviewed Feb. 24, 2015

"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."

MY REVIEW
khegeman
Reviewed Jan. 18, 2015

"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."

MY REVIEW
RLiberty
Reviewed Nov. 9, 2014

"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."

MY REVIEW
zabe03
Reviewed Sep. 23, 2014

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

MY REVIEW
aldar
Reviewed Jun. 11, 2014

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

MY REVIEW
LStJean
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
catmcnabb
Reviewed May. 15, 2014

"This is an awesome dish!"

MY REVIEW
ferndale52
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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