Mac and Cheese is the quintessential comfort food. I love a gourmet version that is made from scratch with gooey cheese sticking to the fork of each bite. I am also not opposed to the box variety; it got me through college and it still gets me through a bad day. This pub style mac and cheese that Keith created is simply delightful. It is comfort food beyond compare, as it uses some of my favorite vices: beer, cheese, and pretzel bread. It doesn’t get better than this.
Keith’s Pub Style Mac and Cheese was conceived out of his love for traditional bar appetizers. He blended two cheeses with a bit of IPA and mustard to create the perfect “tang”. We chose elicoidali pasta for this dish, as this tube-shaped pasta with helix ridges best soaks up the beer cheese flavor to create a perfect, ooey-gooey bite.
Pub Mac and Cheese with Beer and Mustard
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This pub-style mac and cheese features a creamy blend of sharp cheddar and Monterey Jack cheeses, enhanced with IPA and tangy mustard, topped with crunchy pretzel bread crumbs.
Ingredients
- 8 oz dry elicoidali pasta
- 4 tbsp butter, divided
- 2 tbsp flour
- 6 oz beer (IPA recommended)
- 1/4 cup milk
- 1 tbsp coarse-ground mustard
- 6 oz sharp cheddar cheese, shredded
- 3 oz Monterey Jack cheese, shredded
- 1 cup crumbled pretzel bread
Instructions
- Boil the pasta according to the package directions until al dente. Drain and set aside.
- In a saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes to form a roux.
- Slowly add the beer to the roux, stirring until the mixture is smooth and combined.
- Stir in the milk and mustard, continuing to cook until the mixture thickens slightly.
- Gradually add the sharp cheddar and Monterey Jack cheeses, stirring until the cheeses are completely melted and the sauce is smooth.
- Add the cooked pasta to the cheese sauce, stirring to coat the pasta evenly.
- In a separate pan, melt the remaining 2 tablespoons of butter and toss with the crumbled pretzel bread.
- Transfer the mac and cheese to a baking dish and top with the buttered pretzel bread crumbs.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the top is golden brown and crispy.
- Serve hot and enjoy your pub-style mac and cheese.
Notes
For a different flavor, try using a different type of beer, such as a stout or lager. Elicoidali pasta is recommended for its ability to hold the sauce, but any tube-shaped pasta will work. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Carbohydrates: 65
- Fiber: 3
- Protein: 25
- Cholesterol: 90
Frequently Asked Questions
What type of beer works best for the Pub Mac and Cheese?
An IPA is recommended for this recipe as it adds a nice tang and complements the cheese well.
Why is elicoidali pasta used instead of traditional macaroni?
Elicoidali pasta has helix ridges that help it better soak up the beer cheese sauce, ensuring each bite is flavorful.
Can I substitute the cheeses used in this recipe?
While specific cheeses are not mentioned, it’s best to use a blend of sharp and creamy cheeses to achieve the desired gooey texture and flavor.
