Beer Mac & Cheese

Hi friends! This has been quite the month. Steve and I leave for Belgium SO soon and we couldn’t be more excited. We’ve also closed on our first home and I can’t wait to add in some posts here about design/home updates, etc! However, I wanted to get you one more recipe before I take a week and a half off for our vacation. Since we’re going to be tasting all kinds of Belgium beer, I thought a Beer Mac & Cheese would be appropriate!

This is an ooey gooey cheesy noodle dish and while it was good as leftovers, I felt like it tasted best fresh. Kind of like how kraft mac n’ cheese is just not the same when you heat it up the next day. I encourage you to use a light beer and nothing too astringent in this recipe. While the alcohol cooks off as you make the sauce, the taste from the hops and malt remain. Enjoy!

Beer Mac & Cheese

A thick white cheese sauce over your favorite pasta or veggie based noodles! 

Course Main Course
Cuisine American
Keyword cheese, pasta, plant pasta
Author Jessi Holden

Ingredients

  • 1 box pasta (I used Banza pasta for added protein and fiber since I didn’t add veggies or meat IN this dish)
  • 3 tbsp butter, unsalted
  • 1 bunch green onions, chopped
  • 3 tbsp whole wheat flour (You can use all purpose too)
  • 2/3 cup beer, at room temp (I used an IPA)
  • 1 and 1/3 cup milk (we keep powdered milk on hand and make it as needed)
  • 2 cups mozzarella (1 block or pre shredded)
  • dash salt, for pasta

Instructions

  1. Cook noodles according to packaging. I’ve been experimenting with Banza pasta right now and you definitely want to add in a dash of salt to the water and spray the noodles with some cooking spray after you drain/rinse them. This way they don’t stick together.

  2. Put your noodles aside.

  3. Use the same pot and add your butter and 1/2 of your chopped green onions. Saute until butter is melted.

  4. Add your flour for 1 minute and use a whisk to mix it with the butter, it will be thick and chunky.

  5. Start pouring the beer into the pot. Don’t dump it it from above, pour it gradually in and whisk it with the flour/butter.

  6. Slowly pour your milk in and whisk. Turn up your heat to get it bubbling/simmering lightly.

  7. Start adding your shredded cheese and continuing whisking. Whisk and let it sit for a bit until bubbles rise. Whisk again and wait, repeat this until it starts to become a thick gooey cheesy sauce. This can take about 5-8 minutes. Do not let it sit and boil without whisking it, it will burn.

  8. As soon as it’s thick cut your heat. Add your noodles back to the pan and mix to coat. Add some green onions for garnish or red pepper flakes for spice.

Recipe Notes

Chef Notes: 

  • I added jam and bacon bits as a fun topping. The sweetness from the jam cut into the thick cheese nicely.
  • You could also add veggies to this dish easily such as roasted broccoli and cherry tomatoes.

Did you make this recipe? Tag me @The_Beer_Dietitian on Instagram!

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