Cheese + noodles + beer = AMAZING! But you all ready knew that, right? Because what could possibly go wrong with that combination? Nothing. Absolutely nothing. Ok, maybe one thing could go wrong. I could inhale the entire thing myself. And still want more. It’s that good.
This isn’t one of those foods that claims to have beer in it, but then barely tastes of beer in the final dish. Just the opposite, in fact. The beer flavor here is quite strong. So use something that you really like to drink, but won’t overwhelm the whole dish. I would recommend a Pilsner or an Amber Ale. But if you want something with more bite to it, you can try an IPA…..
Full disclosure time: since about half of the liquid in the cheese sauce comes from the beer, this macaroni and cheese isn’t as creamy as a traditional version which uses all milk/half and half. But in this case, breaking from tradition isn’t a bad thing.
Recipe slightly adapted from How Sweet It Is
- 2 1/2 cups uncooked elbow pasta
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup whole milk
- 1 cup beer
- 8 ounces shredded cheddar cheese (I used Tillamook Triple Cheddar blend)
- 4 ounces shredded parmesan cheese
- 1 ounce cream cheese
- 1/4 tsp. paprika
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. nutmeg
- 1/2 cup Panko bread crumbs
- 10-12 basil leaves, thinly sliced
- Pre-heat your oven to 375 degrees. Bring a large pot of salted water to a boil. Add the elbow noodles and cook according to the package instructions. Drain and set aside.
- Place the pot back on the stovetop over medium-high heat. Add the butter. Once the butter is melted, whisk in the flour. Cook the flour with constant whisking for 1-2 minutes. Add the milk, beer, cheese and spices. Continue to whisk until the cheese is completely melted and the mixture has thicken slightly, about 5-6 minutes. Add the cooked and drained noodles to the cheese mixture and stir to combine. Transfer everything to a casserole/baking dish. Top with the Panko bread crumbs.
- Transfer the dish to your pre-heated over and bake for 25 minutes. If you want a little extra color and crispness on the bread crumbs, you can slide the dish under your broiler for 1-2 minutes. Remove the Beer Macaroni and Cheese from the oven and let it cool for about 5 minutes. Top with sliced basil leaves and serve.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.