Beer Macaroni and Cheese With Pretzel Topping
Make a batch of beer macaroni and cheese for a game-day gathering or potluck.
Ingredients
- 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
- 2 cups shredded cheddar cheese, sharp
- 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.
Nutrition
Calories: 512kcalCarbohydrates: 48gProtein: 18gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 75mgSodium: 819mgPotassium: 254mgFiber: 2gSugar: 4gVitamin A: 827IUVitamin C: 0.3mgCalcium: 359mgIron: 1mg
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.
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