Is there anything better than macaroni and cheese? I mean… really?
I don’t think so either.
Sure, we can all make the argument for chocolate or bacon or broccoli (um, who are you and what are you doing on this website?), but in the end we know that mac and cheese is in a league of it’s own.
It’s a weapon, really.
You can get whatever it is that you want with the perfect dish of cheesy noodles. Except maybe like five million dollars, which I reallllly need because I have a lot of shoes to buy and a lot of bacon to fry. And thanks to the invention of the internet I can do both at once. Winning.
Remember the night that I made this beer mac and cheese and served it with BBQ portobello sliders and couldn’t stop talking about it for four days because it was an ohhh so good meal and everyone within close proximity just wanted me to shut my trap? No… you probably don’t. Because I only subjected my real life friends and family to such misery and not my invisible internet friends. I seriously have no idea how I waited so long to tell you about this but for some reason I found things like cookies and cupcakes and even breakfast to be more important. Oh, and I kind of forgot about it because I have sooo much on my mind, like wondering when the heck I’m going to get to see Crazy Stupid Love (waiting is getting ridiculous) and really – I mean REALLY – are Ari and Mrs. Ari going to get back together (?!?) because they only have like, three more weeks. I can’t even take this.
But in the meantime… have you ever had beer cheese soup? It’s only one of the most delicious bowls of comfort you will ever taste and is always an essential part of my Octoberfest feast, which lasts much longer than just October. This pasta is like beer cheese soup… WITH CARBS. And crunch.
Hello heaven.
So yes. I’m fully convinced that a good bowl of mac and cheese can score you an engagement ring or maybe even just a free movie ticket or something. If anything, it makes the day that your credit card statement appears in the mail about a billion times better. Betcha Judy Blume never told you that.
Easy Beer Mac and Cheese
[inspired by my cousin, who mentioned beer mac on vacation last month]
serves 4-6
2 1/2 cups uncooked whole wheat elbow noodles
2 tablespoons butter
2 tablespoons flour
8 ounces milk
8 ounces beer (I used an amber beer – it was what I had on hand)
8 ounces freshly grated cheddar cheese
4 ounces freshly grated parmesan cheese
1/4 teaspoon smoked paprika
pinch of black pepper
pinch of nutmeg
1/2 cup panko bread crumbs
10 large basil leaves, chopped for garnish
Preheat oven to 375 degrees F.
Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven.
Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. It will most likely NOT thicken like regular mac and cheese because of the beer, but you want it to thicken a little bit. Stir in pepper, paprika and nutmeg.
Add noodles (once cooked and drained) to a casserole dish, then pour cheese over top, mixing gently to combine. Top with panko bread crumbs and an additional sprinkle of cheese if desired. Bake for 25-30 minutes or until bubbly and golden on top.
Remove from oven and let cool for 5 minutes, then top with fresh basil.
There is only one way this can get better: bacon.
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
Beer cheese macaroni. Love.
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I just discovered your blog! This receipe seems delicious… although I’m surprised it’s made with whole wheat noodles and I think I will use plain noodles! You also knit beautifully! I’ll be back often!
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i think this just triggered my pavlovian instinct!! drooling all over the place!!! i now need to try this!!
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Heavens yes.
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I just made these with Gouda because I’m from the Netherlands :) Mine came out a little dry (the sauce was quite thick actually), but still good. Oh, and why can’t you mean Americans use the metric system? Took me ages to convert!
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jim — October 14th, 2011 @ 12:30 pm
Lol the metric system
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Allie M — December 30th, 2011 @ 11:09 am
Josy, I agree. The metric system is much less clumsy. I honestly think we haven’t yet converted is because American culture, as a whole, tends to be quite lazy.
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Mason — January 31st, 2012 @ 11:36 pm
Yes, lets be presumptuous; it’s obviously because we’re lazy. It’s not because there’s no valid reason for us to switch other than:
1) Everyone else is doing it.
2) After the extreme headache and monetary loss incurred from such a switch, it would be slightly easier.
3) We’re inconveniencing Europeans who, believe it or not, are not actually forced to read or use recipes we share with our “clumsy” system of measurement.
Let’s break it down Barney style for you.
1) For the most part, every human being is sexually attracted to the opposite sex, but it would be asinine to expect the homosexual people out there to follow suit just because “mostly everyone else is doing it.”
2) Do you have any concept for how many miles of paved roadways exist in the United States? Do you have any concept for how much money the local, state, and federal governments would have to throw down to afford the countless hours of engineering involved (Signage and Stripage Plans anyone?), the countless construction workers who would be needed to switch out EVERY SINGLE SIGN, the countless city, state, and federal inspectors who would need to be hired to oversee the switching of signs (because the existing inspectors have to much on their plates already)? Have you considered that? Doubtful.
3) Let them do their conversions. I have to do the same every time I want to try one of their recipes. Would I bitch and moan and expect them to conform to my customs though? **** NO! They’re happy with what they’ve got, Americans are obviously happy with what they’ve got. What’s the problem?
Oh wait, nevermind. I forgot that I’m too lazy to give a damn. *shrug*
Allie M — February 1st, 2012 @ 9:24 pm
Mason,
You imply I’m an idiot and prejudice, and that’s terribly rude.
I made a general, off-hand comment with which most people would agree; this country is going to the dogs because its people are unwilling to work (some would say lazy). Yes, this is true. There are people out there without a job when there ARE low-level labor jobs available. The southern states are suffering because the laws on illegal immigrants are tightening, and those farms rely on those illegal workers because 1) they can’t afford to sponsor their visas, and 2) most Americans will QUIT within 2-3 weeks, if not a couple of days because the “work is too hard.” Read a newspaper.
Have you lived abroad? You speak of Europe, so perhaps you have. If so, then you realize that many countries (especially in UK) still use miles rather than kilometers for their signs, while speed is measured KPH. Why? No idea. They use metric for weight and volume measurements, while many tailors and furniture manufacturers still utilize Imperial measurement. In fact, when I was living in Scotland, I asked the mother of my host family why. She didn’t know either, but still remembers the transition from Imperial to metric. She said it wasn’t difficult, and only took a “fair number of years.” No one under the age of 40 knows a lick about it. Also, I might add, I carried a conversion chart with my while living in France because it was easier to communicate my needs to fellow human beings. Sure, they could change the settings on their scale, but I did it as a sign of respect.
I’m sure you also realize that approximately 95% of the world uses the metric system. Liberia and Myanmar are the only two other countries that don’t use the metric system. It’s not about peer pressure, it’s about common sense and helping our future generation to be more competitive in the global marketplace. Look around, we’re losing our manufacturing trades to China. Other countries don’t understand why we utilize as system that is much more difficult to learn and use over something so simple, ESPECIALLY when most products are already printed with the metric measurements. There is a reason why the INTERNATIONAL community spent collective time and money to hold the The 11th General Conference on Weights and Measures in 1960: to better unify our communities.
If you want to keep trolling on the subject, do so. I’ve paid my two cents.
Persephone — March 28th, 2012 @ 1:00 pm
I think things have veered ridiculously off topic here. Allie, I wonder after reading your soapbox rant if you were to lose your job (which I am assuming you have) if you’d be “lazy” enough to collect unemployment. It’s rather easy to judge a situation until it is one in which you find yourself. In fact, it’s easy to be downright cheeky about it. However, according to your rant, it would be safe to assume you’d be the first volunteering to scrub toilets for minimum wage or working at your local Walmart.
If you’re so disgusted with America’s current affairs, contribute to the solution; don’t pull an Obama and glibly demean this country over measurements and generalizations of perceived “laziness”. I’d imagine every country has unsavory elements and imperfections. I lived in Germany for several years and it had its issues, too.
I find this whole thing to be completely asinine. That’s another “American failing”: freedom of speech. Try not to get a nosebleed on that soapbox of yours.
Monte — April 10th, 2012 @ 9:54 pm
Whoa, Mason, easy there.
SOMEBODY had a long day at work.
Also, this recipe is awesome. Making it right now.
I just found this on Pinterest and put it on my must-try list. Looks so good!
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This recipe sounds delicious, my husband doesn’t like mac & cheese, but he will
have to try it.
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This was AMAZING. I am nomming on a bowl right now. I still have some parsley and basil plants in my garden so I used lots of fresh herbs on this. SO delicious. I figured the blueberry wheat ale in the back of the fridge wouldn’t be the best choice so I went with Yuengling. I hope it heats up well… I’ll know for sure at breakfast tomorrow, hee hee. Thanks!
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Question: Generally when I make mac & cheese, I let the sauce thicken before I add in the cheese; is there a reason you add the cheese in first in this recipe?
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Jessica — October 5th, 2011 @ 2:23 pm
hmm I’ve actually always had my sauce thicken together, no matter what kind of mac and cheese I make! I let the roux + milk thicken for maybe a minute or 2, but the immediately add the cheese and let it thicken the rest of the time. The only reason I do this is because it’s how my grandma always did it – could be totally wrong!
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Katie K — October 5th, 2011 @ 2:44 pm
And I only do it my way because it’s the way my mom did it! I plan on making this on football Sunday (go Pats). I can’t wait to see how it comes out!
P.S. You’re my favorite blog. <3
Just put it in the oven, great for some college football watching food!! The men can’t wait for it to be ready!!
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I made this last night. It ruled. Thank you!
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I made this tonight and it was a hit! I would have to say one of the best mac and cheeses I have ever made, thank you for sharing the recipe.
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Crystal — October 24th, 2011 @ 8:43 pm
what kind of beer did you use?
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I just made it..and i think i did something wronge b/c my Mac taste just like the beer i used. Have you ever tried to make this with and IPA beer..b/c that is all i had on hand..it was up right gross so i feel that the beer has a lot to do with it… What kind of beers did everybody else use? Did y’all use and amber like it was listed above? I am going to try this again tomorrow!
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Jessica — October 24th, 2011 @ 8:53 pm
I’m sure that different beers have a lot to do with it – but am not familiar enough with IPAs and cooking to know for sure. The only other thing I can think of is that maybe if you cooked the cheese sauce a bit more before turning it down to low that would have cooked off some flavor? Not positive though!
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Brett Bralley — October 26th, 2011 @ 8:33 am
I think an amber beer is much less hoppy than an IPA, which, for me, is over-the-top hoppy. I would guess that is why the beer flavor was overwhelming. I’d use something a bit more mild. I can’t wait to try this!
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I can’t believe I waited this long to make this! I’ve had it pinned for 3 months and forgot about it. Maybe it was a good thing that I waited to make it? Because now I will just eat beer mac and cheese. Every. Day. For the rest of my life.
I made mine with an IPA, which was super hoppy but well-worth it. Next time I might try a different beer, but I don’t think the flavor got in the way of the dish (since I like hops). Next time I will also be adding the suggested bacon. Delicious.
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oh. emm. gee. i can’t even get it from the stove to the table. i keep eating it while making the rest of dinner! oops! used velveeta (so creamy!) moz, and sharp cheddar with wheat noodles (my sorry attempt to justify this recipe as “healthy-ish”). AMAZ-BALLS! thanks!!
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This was SO delicious. I made this earlier this week for another “turkey” dinner with friends and everyone LOVED it, though I did substitute vegetable broth for the beer. Thanks for yet another awesome recipe, Jessica!
xo,
Katie
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Sooo….I made this the other night. I used bacon in it too. SSUUUPPPEERRR GOOODD!! Keep ‘em comin’ is all I have to say.
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I made this tonight! soooooooooooo yummy!! I love your blog!
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Looking thru random blogs I came upon your blog (cute!) and this recipe. Yum. I am making it this weekend. :)
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Well I found this fabulous recipe on pintrest. I just finished eating it. I was out of paprika… And I am eager to try it again. It was fairly easy to make. And my hubby INHALED his so fast and had THREE SERVINGS! And his direct words “Mac and cheese with BEER, IT DOESN’T GET ANY BETTER!” It will now be in the routine of dinners. Thanks for sharing! I strongly reccomend this! Especially for football nights.
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holy crap! I can’t believe how delicious this is! its like pub fondue with noodles! Thanks for the great recipe.
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Pretty sure I’m going to swim in this sauce. If I win the lottery…pool full of beer cheese sauce it is! I’m thinking of topping it with bacon once its out of the oven!
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this was, without a doubt, the best, most flavorful, mac and cheese i’ve ever had. i could only eat half a serving, it was so filling. i’ll be using this recipe a lot more often!
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About how many servings would you say this recipe makes? It looks amazing, but I need to feed about 15 people.
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Amy — February 2nd, 2012 @ 3:54 pm
I just made it last night for 12 people and there was about 1 serving left over. I tripled the recipe, so you may want to quadruple it. I also served salad, bread, and dessert. Hope that info helps. :)
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Jessica — February 2nd, 2012 @ 4:02 pm
I have listed in the recipe that it will serve 4-6, so I think you should definitely double or triple it.
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Susan — February 7th, 2012 @ 7:17 pm
I followed the recipe exactly and it filled a 9 x 13 glass dish. For 15?..I would probably make 2.
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Thanks for the recipe! It’s delicious with a little sriracha squirted on top. Next time I’m definitely going to add some bacon to it.
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This was great! I skipped the nutmeg and basil but other then that I followed it perfectly.
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Well I was really excited about this, as was my husband. It was really soupy before I put it in the oven, but I followed the recipe to a T (used Old Brown Dog Ale from Smuttynose brewery and sharp cheddar/parm). I got it out of the oven and it was really dry. :( Tasted a lot of the beer and nothing of cheese. Needless to say I was dissapointed. I will probably just stick with my go to mac and cheese recipe from martha.
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I made this for my craft beer party about a month ago and it was an absolute hit. It was gone in about 10 minutes. I am making it again this weekend for a get together I’m having with my friends. Thanks for sharing!
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Thank you SO much for introducing me to this, it was delicious! I made it this weekend with Heinken Light and added lump crab meat. This will definitely be a regular in my house!
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A good bowl of mac and cheese did get me an engagement ring…okay, maybe it was my cooking/baking in general. He so lovingly always tells me that the only reason he’s marrying me is for the food. :)
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I have this in the oven now. Double batch, due to there being 4 17-22 year olds eating. The beer was Stella Artois. Added bacon =D
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My daughter made this and was very disappointed. She said the beer made it taste funky. I wonder why?
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I was going to try to bring for Father’s Day. I need enough for 20 people, so I am going to times the recipe by 4. But my question is if I make it on the morning, cover it and leave in the fridge till cook time, will it be ok?
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Jessica — June 10th, 2012 @ 8:17 pm
I think so – just make sure to take it out of the fridge early enough before cooking so the pan doesn’t crack in the oven.
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I just found your blog! So awesome. I totally get it!
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Can not wait to make this. Sounds and looks so yummy! Definitely on my TO DO list
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So I made this tonight and my beer and mac&cheese loving husband was salivating over the oven while it baked. We dug in and both dropped our forks. It was…awful. All I could taste was the beer. I used Sam Adams pale ale, his favorite. Maybe it was the beer. I was sure this would be a winner…two of his favorite things…but he politely asked me never to make it again. :(
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Sooooo I loved this last year when I made it for a fantasy football draft. It gets better everyday. My problem right now is I am redoing my WHOLE kitchen and am surviving with a grill and crockpot right now. Thoughts on how to do it in a crock pot? Thanks!
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This looks stunning and easy!
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This is incredible. I don’t even like beer that much and I’m in love with this dish. THANK YOU!!!
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I’m gonna make this right away! Love your blog.
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I’ve been a long time fan of your blog and have made dozens of your recipes without feeling the neede to let you know, but I just had to tell you that I made this for dinner tonight using pumpkin ale and it was amazing!
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I made this last night to heal the aching hearts of my friends after the tragedy last week. It was perfect. Thank you for sharing.
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I have made this many times–always delicious. Tonight I used corkscrew pasta and Fat Tire’s Snow Day beer—OMG. BEST. EVER.
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Hi! Just made this, it’s in the oven right now but I couldn’t resist tsting the sauce before putting it in and it’s amazing! I used a light beer and the taste isn’t overwhelming at all. Thank you for great and easy recipe!
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You are correct in that bacon makes this better. Because I made this. With some (okay, a lot) of bacon crumbled into it… and it may have been the best thing I ever ate.
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This recipe is AMAZING! I’m seriously addicted to this dish. Well done, and thank you so much for sharing it:D
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