Beer Macaroni and Cheese

beer mac and cheese

Do you love the beer cheese fondue at The Melting Pot?  If so, you are going to love this new recipe.   I have a plastic container full of magazine clippings.  I should probably throw them away, but occasionally I will come across a gem.  This recipe is based on a recipe that I found in that box.  I made a few changes, because some ingredients are not available in this part of the country.  The results are great though!  This is a delicious and creamy dish!

5.0 from 1 reviews
Beer Macaroni and Cheese
  • 16-oz. elbow macaroni
  • ¼ c. butter
  • ¼ c. all-purpose flour
  • 1 tbsp. Coleman's ground mustard
  • 1 tsp. kosher salt
  • ¾ tsp. white pepper (black pepper is fine)
  • 2½ c. milk
  • ¾ c. amber beer
  • ¼ c. heavy whipping cream
  • 3 c. shredded Cheddar cheese, divided
  • 2 c. shredded Monterey Jack cheese
  • 1 tbsp. grated Parmesan cheese
  1. Cook macaroni according to package directions for al dente.
  2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Stir in flour, mustard, salt, and pepper until smooth; gradually whack in the milk, beer, and cream. Cook, stirring until thickened.
  3. Reduce heat and stir in 2 c. Cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted.
  4. Drain macaroni; stir in sauce. Transfer to a greased 3-quart baking dish. Sprinkle with remaining Cheddar cheese.
  5. Bake at 400°F, uncovered, until golden brown and heated through. Let stand 5 minutes before serving.


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