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 a party or tailgating.

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.

closeup of beer macaroni and cheese with pretzel topping.

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.
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Beer Macaroni and Cheese With Pretzel Topping

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Make a batch of beer macaroni and cheese for a game-day gathering or potluck.

  • Author: Diana Rattray
  • 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

  1. Heat the oven to 375 F.
  2. Lightly grease a 2-quart baking dish.
  3. Cook the macaroni following package directions. Drain thoroughly and set aside.
  4. 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.
  5. Combine the sauce and the drained macaroni.
  6. Spoon the macaroni mixture into the prepared baking dish.
  7. Melt the remaining 2 tablespoons of butter and toss with the crushed pretzels. Sprinkle the buttery pretzel crumbs over the casserole.
  8. Bake in the preheated oven for 25 to 30 minutes, until hot and bubbly.

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