Best 2 Beer Macaroni Cheese Recipes

Indulge in the cheesy goodness of Beer Macaroni and Cheese, a comforting dish that combines the richness of beer, the gooeyness of cheese, and the hearty texture of macaroni. This classic dish is elevated with the addition of flavorful beer, which enhances the cheesy sauce, giving it a subtle yet noticeable depth of flavor. Whether you prefer a light and refreshing lager, a malty amber ale, or a robust stout, the choice of beer adds a unique character to the dish. Accompanying the main recipe are variations that cater to different dietary preferences and tastes. For those seeking a creamy and indulgent experience, the Creamy Beer Macaroni and Cheese offers a velvety sauce made with a combination of cream and beer. If you're craving a spicy kick, the Spicy Beer Macaroni and Cheese incorporates jalapeños and cayenne pepper for a fiery twist. For those with dietary restrictions, the Gluten-Free Beer Macaroni and Cheese provides a delicious alternative made with gluten-free macaroni and beer. Additionally, the recipe includes instructions for preparing the dish in a slow cooker, making it a convenient option for busy individuals or those who prefer a hands-off cooking approach.

Here are our top 2 tried and tested recipes!

BEER MACARONI & CHEESE

Beer Macaroni & Cheese image

Creamy with a hint of beer, this cheesy mac is one of our favorites for a big family dinner. -Lauren Petersen, Marysville, Washington

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) elbow macaroni
1/4 cup butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon salt
3/4 teaspoon pepper
2-1/2 cups 2% milk
3/4 cup amber beer
1/4 cup heavy whipping cream
3 cups shredded cheddar cheese, divided
2 cups shredded fontina cheese
2 tablespoons grated Parmesan cheese, divided
2 tablespoons minced chives
5 bacon strips, cooked and crumbled

Steps:

Cook macaroni according to package directions for al dente. , Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives., Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses., Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 420 calories, Fat 23g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

BEER AND BACON MACARONI AND CHEESE

Beer and Bacon Macaroni and Cheese image

We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. -Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cups uncooked elbow macaroni
6 bacon strips, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
1-3/4 cups 2% milk
2/3 cup brown ale or chicken broth
1 cup shredded Parmesan cheese
1 cup shredded extra-sharp cheddar cheese
2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Additional green onions

Steps:

Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain. , Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes. Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.

Nutrition Facts : Calories 398 calories, Fat 23g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 767mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

Tips:

Use a good quality beer: The type of beer you use will greatly affect the flavor of the macaroni and cheese. Choose a beer that you enjoy drinking, as the flavors will be imparted to the dish.
Don't be afraid to experiment with different cheeses: There are many different types of cheese that can be used in macaroni and cheese. Experiment with different combinations to find one that you like. Some good options include cheddar, Parmesan, Gruyère, and Swiss.
Make sure the pasta is cooked al dente: Al dente pasta is cooked through but still has a slight bite to it. This will help the macaroni and cheese hold its shape and prevent it from becoming mushy.
Don't overcook the sauce: The sauce should be thick and creamy, but not too thick. Overcooking the sauce will make it tough and rubbery.
Serve the macaroni and cheese immediately: Macaroni and cheese is best served immediately after it is made. This will ensure that the cheese is melted and gooey and the pasta is still hot and al dente.

Conclusion:

Beer macaroni and cheese is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great comfort food that is perfect for a cold night or a special occasion. With so many different variations available, there is sure to be a recipe for everyone. So next time you are looking for a new and exciting way to serve macaroni and cheese, give beer macaroni and cheese a try. You won't be disappointed!