Beer Macaroni & Cheese

Comfort food at its best: homemade mac & cheese.

Yield: 12 servings


  • 1 package (16 oz.) elbow macaroni
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 2 tbsp Dijon mustard
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 1/2 cups milk
  • 3/4 cup amber ale
  • 1/4 cup heavy whipping cream
  • 12 oz. shredded cheddar, divided
  • 8 oz. shredded Colby
  • 3 tbsp shredded Parmesan, divided
  • 6 strips bacon, cooked and crumbled


  1. Cook the macaroni according to package directions, al dente.
  2. In a large pot, saute the garlic in the butter.  Add the flour, mustard, salt, and pepper and stir until smooth.  Add the milk, beer, and whipping cream.  Gently simmer for 2 minutes.
  3. Reduce to low heat.  Add the cheddar cheese, reserving 1 cup.  Add the colby and half of the parmesan.  Cook, stirring constantly, until the cheese has completely melted.  Add in the drained macaroni and toss until well coated.
  4. Transfer the macaroni & cheese to a greased 9"x13" casserole dish.  Sprinkle with reserved cheddar and parmesan.  Bake at 400°F for 15 minutes.
  5. Sprinkle with the bacon.  Return to the oven for an additional 5 minutes.
  6. Let stand for five minutes before serving.

Adapted from Taste of Home.