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Beer Cheese Macaroni

Taylor Kadlec
Course Main
Servings 6 to 8 servings


  • 12 ounces large macaroni noodles about 2 cups
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/3 cups whole milk
  • 1 cup beer I used a pale ale
  • 16 ounces shredded cheddar cheese I used a combination of sharp cheddar and white cheddar
  • 1 tablespoon dijon mustard
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Pepper to taste
  • 2 tablespoons butter melted
  • ½ cup Panko breadcrumbs


  • Preheat oven to 375 degrees F.
  • Cook macaroni noodles according to package to al dente.
  • Meanwhile, heat butter in a saucepan over medium-high heat.
  • Add flour and stir to combine, and 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, and stir to combine.
  • Add in cheese and stir until melted.
  • Combine macaroni noodles and cheese sauce and stir well to combine.
  • Pour into a greased 9x13” baking dish.
  • In a small bowl, mix together butter and Panko bread crumbs, and then sprinkle over macaroni and cheese.
  • Bake in preheated oven for 20-25 minutes, until macaroni is bubbling and breadcrumbs are slightly golden brown.
  • Serve and enjoy!