Mac and Cheese and Beer

Mac and Cheese and Beer

7 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  Jan

“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.”

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Adjust Servings

Original recipe yields 12 servings



  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)

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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 take me a good solid hour) but the result is good so no complaints. It could use a little more cheese flavor. I used sharp cheddar and it still wasn't particularly strong. This time I used a nice hoppy amber ale...and I think the hops were a little too much. I'm a big hophead so it was ok for me, but I imagine a lot of people wouldn't like the bitterness. A nice stout or porter would probably be a safe bet for this recipe. Overall, not quite as good as what I got at Stone, but tasty for sure. There's a lot of variations you can do with this recipe, so it's a good place to start.



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 and I took a risk and made it anyway (come on, cheese, bacon, beer, pretzels?!). As written, it's a little bland (I more than doubled the garlic and couldn't taste it!), but with a few minor tweaks could be my second favorite mac & cheese (nothing's going to top our recipe!). I'd rec increasing both the garlic and the bacon significantly (the bacon taste was almost undetectable, sadly) and adding a dash of dry mustard, as well as the *wet* mustard. I'd also rec using a variety of flavorful cheeses. I also found I needed to cook my *roux* a lot longer to get it to thicken up, so don't start boiling your noodles until the white sauce has begun to simmer. This is def worth giving a try!

Sarah Jo

Sarah Jo

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 cheese. I tripled the cheese. My kids don't care for celery so I doubled the carrot and used a whole package of matchstick carrots. I sprinkled more cheese on top before adding the pretzel mixture. Smells great, I hope it meets my family's macaroni and cheese expectations. EDITED: This was interesting. My littlest wouldn't eat it and my eldest ate it with reservations. I can't wait to see what my husband says. I thought it was edible, just not something I'd make again. Sorry. I really wanted this to work out.

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Amount Per Serving (12 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 36.6 g
  • 12%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 460 mg
  • 18%

Based on a 2,000 calorie diet



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Old School Mac n' Cheese


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Best One Pot Cheese and Macaroni