Beer Mac and Cheese

Adding beer to mac and cheese presents a full-bodied flavor, to go along with the ooey-gooey cheesiness. The breadcrumbs provide a delicious crunchy texture, making this mac and cheese a real crowd pleaser.

Recipe Stats

Total Time: 45-50 minutes

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Servings: 6

  • 2 1/2 cups uncooked whole wheat elbow noodles
  • 2 tbs butter
  • 2 tbs flour
  • 8 oz milk
  • 8 oz amber beer
  • 8 oz freshly grated cheddar cheese
  • 4 oz freshly grated parmesan cheese
  • 1/4 teaspoon smoked paprika
  • pinch of nutmeg
  • black pepper, to taste
  • 1/2 cup panko (Japanese) bread crumbs
  • 10 large basil leaves, chopped for garnish
  1. Preheat oven to 375 degrees.
  2. Boil pasta, according to package directions. Subtract about 2 minutes from cook time as pasta will continue to cook in oven.
  3. In a medium saucepan over medium heat, melt butter.
  4. Whisk in flour to make a roux; cook until bubbly and golden in color (about 2 minutes).
  5. Add milk and beer into saucepan, whisking constantly until well blended; add cheeses and stir until melted.
  6. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens.
  7. Stir in pepper, paprika and nutmeg.
  8. Drain noodles once they have finished cooking; transfer to a casserole dish.
  9. Pour cheese mixture over top of noodles, folding gently to combine.
  10. Top with panko bread crumbs.
  11. Bake for 25-30 minutes, until golden and bubbly.
  12. Remove from oven and let cool for 5 minutes; garnish with fresh basil.