Stovetop Beer Mac and Cheese-Recipe

Beer and Mac and Cheese are two favorites for most people so combining them to make Stovetop Beer Mac and Cheese seems to be a no-brainer.  The great thing about this dish is it can be used for multiple different occasions.  It can be simply just made for dinner with your spouse, a easy way to spice up your holiday bbq or an afternoon gathering with your friends to watch the big games.  Below we run you through the process and method to make this delicious side dish.  This recipe is sourced from Brooklyn Brew Shop.  Please enjoy this amazing creation!

Some dishes seem like they were invented just to be experimented with (re: add beer to) – and we think mac and cheese is the perfect blank canvas to get creative! When we developed ourBeerchamel recipe, we knew the logical next step would be to prepare one of our favorite comfort foods with it.

Instead of using powders or concentrates, or grating 10 blocks of cheese, using Beerchamel will cut your prep time in half and double the creaminess of your sauce. In addition to Beerchamel, you can add just about anything to make this mac your own – chiles, mushrooms, greens – really, just about anything.


  • 1 lb elbow macaroni
  • Beerchamel
  • 4 cups sharp cheddar cheese, grated
  • 2 cups gouda, grated
  • 1 tablespoon dijon mustard or hot sauce (optional)

If you enjoy cooking with beer you should also check out our delicious beer bread recipe


  1. In a large pot of boiling (salted) water, cook the macaroni until al dente; drain in a colander and set aside.
  2. Prepare Beerchamel; continue heating over low-heat and add in cheese a cup at a time, stirring until melted. Whisk in mustard or hot sauce (optional).
  3. Fold in the cooked macaroni and salt and pepper to taste. Serve hot (and with a beer). Enjoy!
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