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
Units
Scale
- 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