Beer Mac and Cheese
Beer mac and cheese takes classic baked macaroni to the next level with a smooth beer cheese sauce and a crisp, buttery breadcrumb topping. The beer adds depth and balance, giving the dish a richer, more complex flavor. It is a satisfying comfort food that feels both classic and deeply satisfying.
Equipment
- Large heavy-bottom pot or Dutch oven
- Wooden spoon
- Medium mixing bowl
- Cheese grater
- 9x13 inch casserole dish
- Measuring cups and spoons
Ingredients
- 4 tablespoons butter divided
- 3 cup milk
- 1 cup beer I use lager
- 10 oz small macaroni
- 8 oz cheddar cheese shredded
- 8 oz mozzarella cheese shredded
- 4 oz fontina cheese shredded
- 2 cloves garlic minced
- ½ cup breadcrumbs
- ½ cup parmesan cheese freshly grated
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 400℉.
- In a large pot, melt the butter over low heat. Remove two tablespoons and set aside in a medium bowl.
- Add the milk and lager to the pot and bring to a steady simmer. Season to taste with salt and pepper. Add the macaroni and cook, stirring regularly, until the macaroni is mostly cooked through and creamy, around 10-12 minutes.
- Add in the cheddar, mozzarella, and fontina. Continue cooking until the cheese is completely melted and very creamy, another 3-4 minutes.
- Remove the pot from heat and transfer the macaroni mixture to a medium casserole dish.
- To the reserved butter, add the garlic, breadcrumbs, and parmesan; mix well. Spread the breadcrumb mixture on top of the macaroni.
- Place in the oven to bake until golden brown and crispy on top, approximately 15-20 minutes. Allow to cool for 10-15 minutes before serving. Enjoy!
Notes
- I used a lager for a smooth, balanced beer flavor, but any beer you enjoy drinking will work. Avoid very bitter beers, as they can overpower the cheese sauce.
- Shred the cheese yourself instead of using pre-shredded cheese. Freshly grated cheese melts more smoothly and keeps the sauce creamy.
- Stir the pasta frequently while it cooks in the milk and beer to prevent sticking and ensure an even, creamy texture.
- Let the mac and cheese rest for at least 10 minutes after baking. This helps it set slightly and makes serving easier.
- For a stronger beer flavor, reduce the milk by ¼ cup and replace it with additional beer.
