Beer Cheese Macaroni
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Beer Cheese Sauce tossed with tender pasta and smoky crisp bacon. This mac and cheese recipe is going to be a staple in your dinner plans!
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I’m a huge macaroni and cheese lover… any kind at all. As much as I love a classic mac and cheese recipe, I also love to add amazing flavors and switch up the usual!
If you’ve ever enjoyed a beer cheese dip or a beer cheese soup, you already know how amazing this macaroni and cheese dish is! Adding beer to a cheddar cream sauce truly takes it to the next level and you really don’t have to be a beer lover to fall in love with this dish! You can use any type of beer you’d like in this recipe.
This macaroni and cheese starts with a roux. If you’ve never made a roux before, equal parts flour & butter are combined and cooked (to get rid of the ‘flour’ taste). Liquid is added (in this case beer and milk) and cooked until thick and bubbly. You’ll want to stir continuously to avoid a lumpy sauce.
When adding cheese into a sauce recipe, it’s best to remove the sauce from the heat and stir in the cheese until it melts. If the cheese boils it gets too hot which can cause separating making for a grainy and unpleasant sauce.
And of course what would go better with beer cheese sauce than bacon! Adding the bacon fat into the sauce adds great flavor!
This mac and cheese recipe is going to be a staple in your dinner plans!
- 16 oz macaroni noodles or any type of noodles you prefer, I like rotini
- 6 slices bacon cooked and crumbled, reserve some of the bacon grease for the recipe
- 1 tbsp butter
- 2 tbsp bacon grease
- 1 small onion diced
- 3 tbsp all purpose flour
- 2 tbsp dijon mustard
- 12 oz beer I used Sam Adams lager
- 2 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1/3 cup shredded parmesan cheese
- salt and pepper to taste
- Cook pasta to al dente.
- Drain and set aside.
- Add bacon grease and butter in a saucepan, on medium heat.
- When butter is melted, add the onion and cook until transparent (3-5 minutes).
- Add the flour to the butter/onion mixture and stir until it becomes paste-like and a light golden brown.
- Whisk in the mustard and beer, stirring constantly.
- Slowly add in milk and stir constantly.
- Simmer over medium heat until the mixture is smooth and thick (5-10 minutes).
- Mix in the cheddar and parmesan cheese and stir until completey blended.
- Add bacon bits and pasta.
- Serve and enjoy!
- This makes 10-12 servings.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)