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Beer Mac and Cheese

Beer Mac and Cheese

A recipe for Beer Mac and Cheese! Packed with three types of cheese and beer, this creamy stovetop Beer Mac and Cheese comes together in less than 20 minutes.
Course Side Dish
Cuisine American
Keyword beer, cheese, mac and cheese, macaroni and cheese, pasta
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4 Servings


  • 1 pound (454 grams) dried medium-shaped pasta
  • 3 tablespoons (40 grams) unsalted butter
  • 3 tablespoons (25 grams) all-purpose flour
  • 2 cups (473 milliliters) milk
  • 1 cup (237 milliliters) beer
  • 1 1/2 teaspoons Dijon mustard
  • 1-1 1/2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper plus more for topping
  • 6 ounces (170 grams) sharp Cheddar cheese shredded
  • 4 ounces (113 grams) firm Mozzarella cheese shredded
  • 2 ounces (57 grams) Parmesan cheese grated, 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, barely 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 Dijon mustard, salt, paprika, garlic powder, onion powder, and pepper. Slowly stir in handfuls of cheese until smooth. Adjust salt and seasonings to taste.
  • 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.