How to make beer mac and cheese casserole

Print this recipe
Beer cheese is a classic dip to serve with cocktails, but with the recipe below, it comes to the main course. A beer cheese sauce tossed with noodles makes for a delicious play on classic mac and cheese.
When choosing the beer for this casserole, the sky's the limit. A hoppy IPA will add a nice bitterness to the dish, whereas an amber beer is a bit sweeter and will add a nice, rich roundness to it. Whichever beer you choose will make a nice accompaniment to the dish.
Advertisement
Advertisement
Beer Mac and Cheese Casserole
8
25 minutes
30 minutes
55 minutes
16 ounces macaroni pasta
8 ounces beer
8 ounces half-and-half
16 ounces cream cheese
1/2 teaspoon mustard powder
16 ounces sharp cheddar cheese, shredded
Preheat the oven to 300 degrees.
Cook the pasta al dente, according to package directions.
Meanwhile, combine the beer, half-and-half, and cream cheese in a large saucepan. Whisk together until smooth.
Add the mustard powder, remove from the heat, and add the cheese, reserving about a cup. Whisk until smooth.
Toss the sauce and pasta together, and place in a baking dish. Sprinkle with the remaining cheese, and bake for about 20 minutes, or until bubbly on top. Serve.
Print this recipe
Share on Facebook

This casserole is known to be 'sky high.'
August 16   ·  
Advertisement
combine ricotta cheese, one egg yolk to help bind the filling, herbs, spinach, garlic and a little salt. From there fill the cooked pasta with the cheese filling with a piping bag or zip lock bag.
August 15   ·  
There's something comforting about a casserole...
August 14   ·  
 
Recommended
Advertisement