Beer Maccaroni and Cheese

Beer Maccaroni And Cheese Recipe

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Cyndi Phillips


Creamy with a hint of beer, this macaroni is one our favorite for a big family dinner.


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20 Min
15 Min


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  • 16 oz
    elbow macaroni, cooked
  • 1/4 c
  • 2 clove
    garlic, minced
  • 1/4 c
    all-purpose flour
  • 1 Tbsp
    ground mustard
  • 1 tsp
  • 1/4 tsp
  • 2 1/2 c
    milk 2%
  • 3/4 c
    amber beer
  • 1/4 c
    heavy cream
  • 3 c
    chedder cheese, shredded
  • 2 c
    fontina cheese, shredded
  • 2 Tbsp
    parmesan cheese, divided
  • 2 Tbsp
  • 5 slice
    bacon, cooked and crumbled

How to Make Beer Maccaroni and Cheese


  1. Cook macaroni according to package.
  2. In a dutch oven, heat butter. Add garlic; cook and stir for one minute. Stir in flour, mustard, salt, and pepper until smooth; gradually whisk in the milk, beer, and cream. Bring to boil; cook and stir for 2 minutes or until thickened.
  3. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 teaspoon Parmesan cheese until melted. Add chives.
  4. Drain macaroni; stir into sauce. Transfer to a greased 3 qt baking sheet. Sprinkle with remaining cheddar and parmesan cheese.
  5. Bake, uncovered, at 400 for 15 to 20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

Printable Recipe Card

About Beer Maccaroni and Cheese

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American

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