This unique macaroni and cheese is made with some beer in the cheese sauce and a complementary crunchy pretzel topping. Enjoy this happy hour mac and cheese with a light beer or ale or if you want more beer flavor, try a stout or porter. It’s a great dish to prepare for an Oktoberfest party or tailgating event.
I like a light-flavored beer in this recipe, such as a light lager or pilsner. A darker beer runs the risk of overwhelming the cheese flavor.
How To Store Leftover Beer Macaroni and Cheese
- Cover and refrigerate leftovers within 2 hours, or store them in an airtight container. Enjoy the mac and cheese within4 days.
- To reheat, transfer the beer macaroni and cheese to a baking dish and cover with foil. Heat in a 350 F oven for about 20 minutes. Remove the foil and continue heating for 5 minutes, or until hot throughout. The USDA recommended safe temperature for reheated leftovers is 165 F.
Beer Macaroni and Cheese With Pretzel Topping
Make a batch of beer macaroni and cheese for a game-day gathering or potluck.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 6 servings 1x
- Category: Pasta, Cheese, Beer
- Method: BAke
- Cuisine: American
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 tablespoons butter (divided)
- 1/4 cup flour
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 1/2 cups milk
- 1/2 cup beer
- 8 ounces shredded sharp cheddar cheese (2 cups)
- 1 cup crushed pretzels
Instructions
- Heat the oven to 375 F.
- Lightly grease a 2-quart baking dish.
- Cook the macaroni following package directions. Drain thoroughly and set aside.
- Meanwhile, melt 4 tablespoons of butter in a medium saucepan over medium heat. Add the flour, dry mustard, salt, pepper, and garlic powder, if using. Cook for 2 minutes, stirring constantly. Add the milk and beer. Cook until thickened and simmering, stirring constantly. Stir in the shredded cheddar cheese and continue to cook until cheese has melted.
- Combine the sauce and the drained macaroni.
- Spoon the macaroni mixture into the prepared baking dish.
- Melt the remaining 2 tablespoons of butter and toss with the crushed pretzels. Sprinkle the buttery pretzel crumbs over the casserole.
- Bake in the preheated oven for 25 to 30 minutes, until hot and bubbly.
