Beer Mac and Cheese

Beer Mac and Cheese

Course Side Dish
Cuisine American
Keyword beer, cheese, mac and cheese, macaroni and cheese, pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Servings


  • 1 pound dried medium-shaped pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup beer
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/2 cup shredded Mozzarella cheese
  • 1/4 cup grated Parmesan cheese plus more for serving
  • Thinly sliced green onions for garnish


  • Bring a large pot of water to a boil. Add the pasta and cook until al dente, just tender. Drain and set aside.
  • While the pasta is cooking: In a large saucepan, melt butter over medium heat. Whisk in flour and continue to stir until golden.
  • Slowly whisk in the milk until all the flour is absorbed and no lumps remain, followed by the beer. Continue to whisk often until the mixture thickens and begins to bubble.
  • Remove from heat and stir in the salt, paprika, garlic powder, and pepper. Slowly stir in handfuls of cheese until smooth. 
  • Fold in the drained pasta and serve immediately topped with additional grated Parmesan cheese, thinly sliced green onions, and a sprinkling of freshly ground black pepper.