Beer Mac and Cheese

Don’t you just want tender bites of pasta smothered in a delicious beer cheese sauce for dinner? (It’s like a mac and cheese and beer cheese dip had a baby!) I know I’m always game for a nice bowl of gooey, cheesy homemade mac and cheese no matter what time it is.

This is the easiest macaroni and cheese you’ve ever made and it packs quite a bit of flavor! All you need are a handful of fresh ingredients and pantry staples to transform this classic comfort food into a grown-up(ish) dish.

So grab your favorite beer and a couple blocks of cheese for a unique flavor the whole family will enjoy.

What is Beer Cheese Mac and Cheese?

This comfort food is exactly what it sounds like – macaroni and cheese made with beer cheese sauce! The rich beer flavor adds an earthy, slightly caramelized flavor to the dish that is completely irresistible.

You can easily adjust hot strong or mild beer flavor would be by using a different type of beer. Just stay away from stouts and IPAs.

Beer Mac and Cheese – Ingredient Notes

• Pasta – Short pasta shapes work best, especially ones with plenty of crevices for the beer cheese sauce to stick to. Elbow macaroni and shells are always a great choice, while rotini and rigatoni create larger bites.
• Milk – For best results, use whole milk. If you have to, use reduced fat 2% milk, but I don’t recommend doing less than that. You can also swap regular milk for a lactose free or dairy free substitute like almond, oat, or soy milk. (Be prepared for different flavors with milk substitutes.)
• Dijon mustard – I like Grey Poupon, but feel free to use your favorite brand of Dijon instead. Not only does the mustard add flavor and goes perfectly with beer, but it also acts as an emulsifier. This just means it helps the sauce to stay smooth and creamy.
• Salt – How much you add will all depend on the cheeses you use, because some varieties are saltier than others. Always taste your food as you go and adjust the seasoning as needed. TIP: add salt last, after you’ve mixed in cheeses.

What Cheeses are Best for Mac and Cheese?

While there is a lot of debate on this topic, it’s important to choose varieties that you actually enjoy eating.

Create balance by pairing a good melting cheese with one or two aged varieties, which tend to have a bolder flavor.

• Classic, bold flavor: Sharp cheddars, Gruyere, Gouda,
• Melts well: Monterey Jack, cream cheese, Colby-Jack, Mozzarella
• Adds interest: Parmesan, Fontina, Pepper Jack, Gorgonzola

What is the Best Beer for Beer Cheese Sauce?

• Lager or dark ale is good for a stronger beer flavor, while pale ales and wheat beers will be more mellow.
• Either way, choose a beer you would enjoy drinking by itself since that’s what the sauce will taste like.
• It’s best to avoid stouts and IPAs since those will be too overpowering.

How To Make Beer Mac and Cheese: Step By Step Instructions

Before Cooking:

1. Before you start cooking, get all of your ingredients out and measured. This is important because the recipe comes together quickly.
2. Put a pot of water on to boil, then cook the pasta according to the package directions. Drain and set aside. NOTE: Do not rinse the pasta with cool water! Doing this washes away any residual starch, which prevents the cheese sauce from adhering to the noodles.

STEP ONE: Make the beer cheese sauce. 

3. In a pot on the stove, oven medium to medium-low heat, melt butter and then whisk together melted butter and flour to make a roux. This is the base that will thicken the sauce.
4. Pour in the beer as you slowly whisk. Once combined and smooth, pour in the milk and stir well. Let the milk and beer mixture heat through and once hot (not boiling!), lower the heat to low.
5. Add seasoning and Dijon mustard, and then add the cheeses, one handful at a time. Stir constantly and slowly as cheeses melt and sauce combines smooth. Give it a taste to make sure you have enough salt. (The beer flavor should be pretty pronounced!)

5. Add the cooked pasta. Once the cheeses are completely melted, stir in the cooked macaroni.

6. Stir slowly and let it cook on low heat as you slowly stir for a just a minute or so, just to warm the pasta through.

Best Toppings For Macaroni and Cheese

You can’t go wrong with some crumbled bacon pieces, chopped green onion, jalapenos, or pickled red onions. Even crispy fried onions would taste great!

For some added texture, you can bake it with a topping. Spread the macaroni and cheese into a baking dish and top with a mixture of melted butter and panko breadcrumbs. Then, place it under the broiler for a few minutes, or bake at 350°F, just until the top starts to brown.

Recipe Tips

• Bring liquids to room temp. Cold dairy tends to take longer to thicken and may create lumps when added to the roux. Set the milk (and beer, if chilled) on the counter a few minutes before you put the water on to boil for pasta. So it’s ready when you start the beer cheese sauce.
• How salty should pasta water be? It’s said that it should “taste like the ocean,” so a generous tablespoon should do the trick! Bring the water to a boil before adding the salt or it will take much longer to heat.
• Skip the pre-bagged shreds. These contain a preservative that prevents clumping, but also gives the cheese a waxy texture. Unfortunately, it also prevents the cheese from melting smoothly. Spend the extra few minutes shredding a fresh block by hand. You won’t regret it!
• Add some kick. Replace the Dijon mustard with a spicy gourmet variety or stir in a couple dashes of hot sauce if you’d like.
• Need to feed a crowd? Easily double or even triple this recipe for a game day party or large family gathering. Combine the pasta and sauce in large aluminum pans and keep them covered until you’re ready to serve.

Storing and Reheating

• Keep leftovers covered in the refrigerator for 3 to 5 days. Reheat on the stove, over medium-low heat, for the best texture, adding a splash of milk as needed to get it creamy again.
• If you want to reheat smaller individual portions, you can do so in the microwave, in increments of about 30-45 seconds. Stir between each increment and only heat until hot throughout.
• I do not recommend freezing beer mac and cheese. The problem is, your cheese sauce will separate when thawed and reheated. This creates an unpleasant grainy texture that no amount of stirring can fix.

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More Mac and Cheese Recipes

If you loved this beer mac and cheese, you have to browse the rest of my mac and cheese collection:

• Baked Mac and Cheese – Super cheesy and ultra-creamy, topped with a golden bacon panko crust, it’s the perfect side dish for any holiday or special dinner.
• Parmesan Baked Mac and Cheese – A slightly elevated take on the classic, this one is all about bold, pronounced parmesan flavor with a beautiful crunchy topping.
• Crab Mac and Cheese – Incredibly creamy baked mac and cheese loaded with tender bites of crab meat and topped with a golden buttery parmesan panko topping.
• Lobster Mac and Cheese – Decadent, comforting, and absolutely worth every bite. Sweet chunks of lobster meat folded into a three-cheese sauce, all baked together with a buttery panko topping.
• Smokehouse Mac and Cheese – Loaded with chicken, smoked bacon, and smoked cheese, then drizzled with bbq sauce.
• Tex Mex Mac and Cheese – Baked mac and cheese packed with corn, black beans, jalapeño, and a variety of cheeses for a fun, flavorful meatless dinner with a serious kick.
• Cauliflower Mac and Cheese – All the creamy, cheesy comfort of mac and cheese but with cauliflower instead of pasta.