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.
Find it online: https://classic-recipes.com/beer-mac-and-cheese-pretzel-topping/