Beer Cheese Mac and Cheese
This recipe has every darn thing you want from macaroni and cheese: it’s creamy, cheesy, has a crispy topping and has so much flavor! The secret ingredient to over-the-top deliciousness? Beer.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Beer Cheese Mac and Cheese
000
Ingredients
12 ounces large elbow macaroni noodles (about 2 cups)
3 tablespoons butter
3 tablespoons flour
1 â…“ cups whole milk
1 cup beer (I used a pale ale)
1 tablespoon Dijon mustard
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
Black pepper, to taste
16 ounces shredded cheddar cheese (I used a combination of sharp cheddar and white cheddar)
2 tablespoons butter, melted
½ cup Panko breadcrumbs
Directions
- Heat oven to 375 F.
- Cook macaroni noodles according to package directions, until noodles are al dente.
- Meanwhile, heat butter in a saucepan over medium-high heat.
- Add flour and stir to combine; cook for one minute, letting bubbles form.
- Very, very slowly, add the milk, whisking constantly to incorporate it with the butter/flour mixture. This should take a couple of minutes.
- Add beer in just as slowly as you added the milk, stirring constantly.
- Add in Dijon, paprika, garlic powder, salt and pepper; stir to combine.
- Add in cheese and stir until melted.
- Combine macaroni noodles and cheese sauce; stir well to combine.
- Pour into a greased 9×13-inch baking dish.
- In a small bowl, mix together butter and Panko bread crumbs; sprinkle over macaroni and cheese.
- Bake at 375 F for 20-25 minutes, until macaroni is bubbling and breadcrumbs are slightly golden brown. Serve and enjoy!
TIP: You can mix and match your cheeses. I used a combination of sharp cheddar and white cheddar.
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Creamette Large Elbow Macaroni Pasta, 16 Ounce
$2.29$0.14/oz
Minnesota Creamery Salted Butter, 16 Ounce
$4.99$0.31/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
Age restricted item
Sierra Nevada Pale Ale Beer, 12 Each$21.49$1.79 each
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
L&B Hungarian Paprika, 2.1 Ounce
$6.39$3.04/oz
L&B Garlic Powder, 2.4 Ounce
Deal
$6.59 was $7.59$2.75/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Crystal Farms Shredded Wisconsin Sharp Cheddar Cheese, 16 Ounce
$7.49$0.47/oz
Minnesota Creamery Salted Butter, 16 Ounce
$4.99$0.31/oz
Kooshy Breadcrumbs Sourdough Plain Panko, 7.5 Ounce
Huge Deal
$3.99 was $4.99$0.53/oz
Directions
- Heat oven to 375 F.
- Cook macaroni noodles according to package directions, until noodles are al dente.
- Meanwhile, heat butter in a saucepan over medium-high heat.
- Add flour and stir to combine; cook for one minute, letting bubbles form.
- Very, very slowly, add the milk, whisking constantly to incorporate it with the butter/flour mixture. This should take a couple of minutes.
- Add beer in just as slowly as you added the milk, stirring constantly.
- Add in Dijon, paprika, garlic powder, salt and pepper; stir to combine.
- Add in cheese and stir until melted.
- Combine macaroni noodles and cheese sauce; stir well to combine.
- Pour into a greased 9×13-inch baking dish.
- In a small bowl, mix together butter and Panko bread crumbs; sprinkle over macaroni and cheese.
- Bake at 375 F for 20-25 minutes, until macaroni is bubbling and breadcrumbs are slightly golden brown. Serve and enjoy!
TIP: You can mix and match your cheeses. I used a combination of sharp cheddar and white cheddar.