Dairy Recipes

Beer Mac & Cheese

You’ll need:

  • 1 package elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • Salt & pepper to taste
  • 2-1/2 cups 2% milk
  • 3/4 cup amber beer
  • 1/4 cup heavy whipping cream
  • 3 cups shredded cheddar cheese, divided
  • 2 cups shredded mozzarella
  • 2 tbsp grated Parmesan cheese, divided
  • 2 tsp minced chives
  • 5 bacon strips, cooked and crumbled



  • Cook macaroni according to package directions
  • On the stove, melt butter over medium-high heat
  • Add garlic; cook and stir for one minute. Stir in the flour and salt and pepper until smooth
  • Gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for two minutes or until thickened.
  • Reduce heat. Stir in two cups cheddar cheese, mozzarella cheese and one tablespoon Parmesan cheese until melted.
  • Add chives.
  • Drain macaroni; stir into sauce.
  • Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
  • Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through.
  • Top with crumbled bacon.

Let stand for five minutes before serving.