Take your next batch of creamy macaroni and cheese up a notch by tossing it in a homemade beer cheese.
I always knew before I had kids that I would feed them boxed macaroni and cheese occasionally. But can I say that I vastly underestimated just how often I would do so. I had no idea it would be a staple on my grocery list every single week. True confession: I eat it for lunch with him at least once a week. With a side of kale because, balance.
Since Lars is such a mac and cheese enthusiast, I thought I would be mother of the year and make him/us homemade macaroni and cheese. Of course, in true toddler fashion, he was less than enthused. The noodles weren’t “slippery” enough, whatever that means. 
Toddler opinions aside – you guys, this is hands down the best macaroni and cheese I’ve ever made. This beer cheese macaroni and cheese has every darn thing you want from a macaroni and cheese recipe. It’s creamy, cheesy, has a crispy topping, and has so much flavor! The secret ingredient? Beer.
I knew beer did magical things in beer cheese soup and beer cheese sauce, but I had no idea it could be so delicious in macaroni and cheese too! But why not? It totally works.
The best part about this recipe is that it’s not even that much more difficult than that boxed version. It takes a little bit more time because I recommend baking it with a crispy Panko breadcrumb topping but believe me – those extra 20 minutes are worth it. You can also make the cheese sauce while the noodles are cooking, to speed things up a bit. But if you can melt butter and stir a whisk, you have the skills to make this cheese sauce!
Even though my toddler wasn’t a huge fan, everyone else who tried this beer cheese macaroni and cheese (i.e. adults with more refined palates) LOVED it. We served it along with a side salad to round it out and it was perfect comfort food on a cold winter night!
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Beer Cheese Macaroni
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Creamy, cheesy macaroni and cheese gets a boozy upgrade with the addition of beer. Topped with crunchy panko breadcrumbs for the perfect finish.
Ingredients
- 12 oz (340 g) large macaroni noodles
- 3 tbsp butter
- 3 tbsp flour
- 1 1/3 cups (311 ml) whole milk
- 1 cups (237 ml) beer
- 16 oz (454 g) shredded cheddar cheese
- 1 tbsp dijon mustard
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Pepper
- 2 tbsp butter
- 1/2 cup (118 ml) Panko breadcrumbs
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni noodles according to package until al dente.
- Heat butter in a saucepan over medium-high heat.
- Add flour and stir to combine; cook for one minute, letting bubbles form.
- Slowly add the milk, whisking constantly to incorporate it with the butter/flour mixture. This should take a couple of minutes.
- Slowly add the beer, stirring constantly.
- Add 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” baking dish.
- Mix together butter and Panko bread crumbs in a small bowl, then sprinkle over macaroni and cheese.
- Bake in the preheated oven for 20-25 minutes, until macaroni is bubbling and breadcrumbs are slightly golden brown.
Notes
- For a richer flavor, use a dark, robust beer like a stout or porter.
- If you don’t have panko breadcrumbs, you can substitute regular breadcrumbs, but the texture will be slightly different.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 15
- Cholesterol: 60
Frequently Asked Questions
What type of beer should I use for the beer cheese sauce?
You can use any beer you enjoy, but a mild lager or a pale ale works best to complement the cheese without overpowering it.
Do I need to bake the macaroni and cheese with the Panko breadcrumb topping?
Yes, baking it with the crispy Panko topping adds a wonderful texture and enhances the overall flavor, so it’s recommended for the best results.
Can I make the cheese sauce while the noodles are cooking?
Absolutely! You can prepare the cheese sauce simultaneously to save time, just make sure to keep an eye on both.
