Beer Macaroni and Cheese

Beer Macaroni and Cheese takes a pub favorite and turns it into a side dish perfect for sandwiches or even a holiday dinner table.

Jump to recipe

My favorite holiday is over and I must wait another 363 more days until the next Halloween. Unless you continue celebrating Halloween through Friday, November 13th because it seems too perfect not to. But with Thanksgiving looming it seems prudent to start on the side dish content.

I didn’t grow up with it on my family Thanksgiving table but I have since spent many years advocating for a spot for macaroni and cheese on the menu. This year I created a beer macaroni and cheese version. The idea mostly came from having leftover beer cheese dip from soft pretzels but instead of soft pretzels this side dish is topped with crushed up hard pretzels.

Serving kids or those who wish to not drink alcohol? Be aware that technically not all of the beer will cook off (albeit there isn’t much in there). If that is a concern, you can substitute the beer in the beer cheese recipe with chicken or veggie broth. Or you can try one of my many macaroni and cheese recipes without any beer involved.

If you’re still hesitant to add beer macaroni and cheese to your Thanksgiving menu then I shall reluctantly send you off to explore the other options shared by my fellow foodie friends below. Just kidding on the reluctant part – there are a lot of great options and more to come later this week!

More Side Dish Recipes:

• Roasted Mushrooms from Hezzi-D’s Recipe Box
• Roasted Delicata Squash and Sweet Potatoes with Cranberry Glaze from A Day in the Life on a Farm
• Parmesan Butternut Squash from Jolene’s Recipe Journal
• Homemade Mushroom Rice Pilaf fromA Kitchen Hoor’s Adventures
• Gluten Free Magic Chicken Bites from Sneha’s Recipe
• Sausage Tortellini Soup from Art of Natural Living
• Loaded Baked Potato Casserole with Fried Onions from Blogghetti
• Jalapeno Cheddar Swirls from Magical Ingredients
• Potato, Corn, & Pepper Skillet with Pancetta from Karen’s Kitchen Stories

• Two years ago: Buckeye Deviled Eggs
• Four years ago: Instant Pot Mashed Cauliflower
• Eight years ago: Apples Aplenty: 15 Apple Recipes from Columbus Bloggers
• Nine years ago: Slow Cooker Sweet & Spicy Wings
• Eleven years ago: Treacle Tart
• Twelve years ago: Cinnamon-Sugar Pumpkin Bagel Bites for One
• Thirteen years ago: Baked Choco-Peanut Butter Doughnuts
• Fourteen years ago: Fresh Strawberry Cupcakes with Chocolate Cheesecake Frosting
• Fifteen years ago: Pumpkin Spice Roasted Pumpkin Seeds

BEER MACARONI AND CHEESE

Print

Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. favorite pasta shape (I used shells)
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp dry mustard powder
• 1/4 tsp paprika
• Salt and pepper, to taste
• 8 oz. beer cheese dip
• 2 oz. Parmesan cheese, grated
• 2 oz. cheddar cheese, grated
• 1/4 cup crushed pretzels

Directions

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard powder, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture of cheddar-Parmesan), a handful at a time, whisking until melted before adding more. Stir in pasta until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese and crushed pretzels over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Cheetos Macaroni & Cheese.