Mac and Cheese and Beer

Mac and Cheese and Beer

7
Jan 0

"Inspired by cheddar beer soup and mac and cheese. Use a beer that isn't too hoppy, and remember the quality of the beer influences the quality of the final dish."

Ingredients

1 h servings 342 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the crushed pretzels and parmesan cheese in a small bowl. Set aside.
  2. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
  3. Place the bacon in a large, deep pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Place the bacon slices on a paper towel-lined plate. Pour off the bacon fat, reserving 2 tablespoons of the fat.
  4. Melt the butter in the saucepan with the reserved bacon fat over medium heat. Stir in the onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the mustard, the beer, and finally the milk into the flour mixture; bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 5 to 10 minutes.
  5. Stir in the cheese, bacon, red pepper, salt, and pepper. Turn off the heat, and stir in the cooked macaroni. Sprinkle with the pretzel and cheese mixture before serving.
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Reviews

7
  1. 9 Ratings

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I'm a big of a beer freak, and after having the mac n' beer cheese down at the Stone Brewery in San Diego, I HAD to give this recipe a try. A bit labor intensive for a pasta dish (it really did...

This recipe has a lot of potential! I need to preface this be saying Mr. LTH and I love, love, love beer, yet do NOT, as a rule, enjoy foods cooked with/in beer. Yet, this recipe intrigued me ...

As is, this is four stars. The way it was recieved, it's three. I made the cheese sauce according to the recipe and it wasn't quite cheesy enough. The beer is a nice touch, it just needed more c...

Yum! I am a mac and cheese fan, and this is a new twist! I doubled the cheese and bacon and didn't use the full bottle of beer (Budweiser). I will definetely make this one again! :)

Could be good. We used heineken and threw out the entire concoction. MAybe next time less and different beer, way more cheese, way more bacon, way more garlic, less celery, and start the chees...

Yeah--I usually have great luck with recipes but this one was inedible--needs more flavor from other ingredient because the beer plus mustard made this bitter and bland once the cheese and onion...

Ha i love it!