The problem with being mostly wine/margarita drinkers is that sometimes your beer skunks before you get around to drinking it. So if you are like us, and don’t frequently drink beer, make sure that your beer is not skunked before attempting this Beer Macaroni and Cheese dish. We used Bud Light the first time we made it and while it tasted delicious we thought it might have tasted better if we used a heavier wheat beer like Blue Moon.
Beer Macaroni and Cheese
Original recipe yields 8 servings.
6 tablespoons of margarine (divided)
¼ cup of flour
1 ½ cups milk
28 oz of beer (or 2 ½ cans)
3 cups shredded sharp cheddar cheese (divided)
1 cup softened cream cheese
1 teaspoon of freshly ground black pepper
1 teaspoon of cayenne pepper
4 ounces bread (or 2 slices)
2 tablespoons unsalted butter, melted
1 pound elbow macaroni pasta, cooked until al dente and drained
- Spray a 9×13 inch pan with cooking spray and preheat oven to 375°F.
- Fill a stock pot with 4 cups of water and 12 oz of beer (1 can). Bring to a boil over high heat and cook pasta until al dente (8-10 minutes) and drain. Add to prepared pan.
- In a saucepan over medium heat, melt 4 tablespoons of margarine. Whisk in the flour removing all the clumps. Cook for 3 minutes. Add 16 ounces of beer (1 ½ cans), milk, black pepper and cayenne pepper. Whisking constantly for 5 minutes, or until thickened.
- Add cream cheese and 1 ½ cups of cheddar cheese.
- Pour cheese sauce over pasta and mix.
- Melt remaining butter and add to torn up bread crumbs.
- Sprinkle bread crumbs and remaining cheese over top of pasta.
- Bake approximately 35-40 minutes, or until golden brown on top.
Hearty Macaroni
H &M
