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This beer macaroni and cheese is rich, creamy, and just a little unexpected. A splash of beer adds depth to the cheese sauce without overpowering it, while sharp cheddar keeps the flavor familiar and comforting.
The crushed pretzel topping adds a salty crunch that contrasts nicely with the creamy pasta underneath. It’s an easy baked mac and cheese that works well for casual gatherings, game day spreads, or anytime you want something a little different.
I like a light-flavored beer in this recipe, such as a light lager or pilsner. A dark or hoppy beer runs the risk of overwhelming the cheese flavor.
What You’ll Like About This Recipe
Balanced beer flavor. The beer adds depth without making the dish taste bitter.
Creamy and comforting. A classic cheddar sauce with extra richness.
Crunchy topping. Buttery pretzels add texture and salty contrast.
Ingredient Notes
- Elbow macaroni – Holds the sauce well, but shells or cavatappi work too.
- Beer – A mild lager or pale ale works best; avoid very bitter beers.
- Sharp cheddar – Provides bold flavor and melts smoothly.
- Dry mustard – Enhances the cheese flavor without tasting mustardy.
- Pretzels – Use salted pretzels for contrast with the creamy sauce.
- Garlic powder – Optional, but adds subtle savory depth.
Steps to Make Beer Macaroni and Cheese With Pretzel Topping
- Heat the oven and prepare the baking dish.
- Cook the macaroni until just tender and drain well.
- Make a roux with butter, flour, and seasonings.
- Whisk in the milk and beer and cook until thickened.
- Stir in the cheese until smooth.
- Combine the sauce with the macaroni and transfer to the baking dish.
- Toss crushed pretzels with melted butter and sprinkle over the top.
- Bake until hot, bubbly, and lightly browned.
Tips
- Choose the right beer. Mild beers add flavor without bitterness.
- Shred your own cheese. Freshly shredded cheddar melts more smoothly.
- Don’t overcook the pasta. Slightly firm pasta holds up better when baked.
- Crush evenly. Aim for small pretzel pieces, not powder.
Recipe Variations
- Different cheese. Swap part of the cheddar for Gruyère or Monterey Jack.
- Spicy version. Add cayenne or chopped jalapeños to the cheese sauce.
- Extra topping. Mix pretzels with panko for added crunch.
- Smoky note. Use smoked cheddar or add a pinch of smoked paprika.
Serving Suggestions
- Serve as a main dish with a simple green salad.
- Pair with burgers, brats, or grilled sausages.
- Add to a game-day spread with wings and sliders.
- Spoon leftovers into small ramekins for reheating.
How to Store
Refrigerate: Cover and refrigerate leftovers for up to 4 days.
Reheat: Warm covered in the oven or microwave until heated through.
Refresh: Add a splash of milk before reheating if the sauce seems thick.
Beer Macaroni and Cheese With Pretzel Topping
Ingredients
- Butter for the baking dish
- 8 ounces elbow macaroni
- 6 tbsp butter, divided
- ¼ cup all-purpose flour
- 1 tsp dry mustard
- ¼ tsp ground black pepper
- ¼ tsp garlic powder (optional)
- 1 ½ cups milk
- ½ cup beer
- 2 cups shredded cheddar cheese
- Fine salt, to taste
- 1 cup crushed pretzels
Recommended Equipment
Instructions
- Heat the oven to 375°F. Lightly butter a 2 1/2-quart baking dish.Butter for the baking dish
- Cook the macaroni in a large pot of boiling water following package directions. Drain thoroughly in a colander and set aside.8 ounces elbow macaroni
- Return the pot to a burner over medium heat and add 4 tablespoons of butter. When the butter begins to bubble, add the flour, dry mustard, 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 the cheese has melted. Taste and adjust the seasoning, adding salt as needed.4 tbsp butter (divided) | 1/4 cup all-purpose flour | 1 tsp dry mustard | Fine salt (to taste) | 1/4 tsp ground black pepper | 1/4 tsp garlic powder (optional) | 1 1/2 cups milk | 1/2 cup beer | 2 cups shredded cheddar cheese
- Add the drained macaroni to the sauce and stir to combine. Spoon the 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.2 tbsp butter (divided) | 1 cup crushed pretzels
- Bake in the preheated oven for 25 to 30 minutes, until hot and bubbly.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
