Beer Cheese Macaroni and Cheese

5 from 1 vote

Creamy, cheesy, and delicious macaroni and cheese with a secret ingredient - beer!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 688kcal

12 ounces large macaroni noodles about 2 cups
3 tablespoons butter
3 tablespoons flour
1 ⅓ cups whole milk
1 cup beer I used a pale ale
16 ounces shredded cheddar cheese I used a combination of sharp cheddar and white cheddar
1 tablespoon dijon mustard
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
Pepper to taste
2 tablespoons butter melted
½ cup Panko breadcrumbs

Preheat oven to 375 degrees F.
Cook macaroni noodles according to package to al dente.
Meanwhile, heat butter in a saucepan over medium-high heat.
Add flour and stir to combine, and cook for one minute, letting bubbles form.
Very very slowly, add the milk, whisking constantly to incorporate it with the butter/flour mixture. This should take a couple of minutes.
Add beer in just as slowly as you added the milk, stirring constantly.
Add in dijon, paprika, garlic powder, salt, and pepper, and stir to combine.
Add in cheese and stir until melted.
Combine macaroni noodles and cheese sauce and stir well to combine.
Pour into a greased 9x13” baking dish.
In a small bowl, mix together butter and Panko bread crumbs, and then sprinkle over macaroni and cheese.
Bake in preheated oven for 20-25 minutes, until macaroni is bubbling and breadcrumbs are slightly golden brown.
Serve and enjoy!