Beer Macaroni and Cheese


Fills a 13x9 Casserole Dish

4 cups uncooked pasta (I used Tiny Tiny Bow Pasta)
4 tablespoons butter
4 tablespoons flour
16 oz milk
16 oz of a dark/amber beer (I used Bud Light, cause that's what BigBear Drinks)
24 oz shredded cheddar cheese or Colby jack cheese
1/2 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon nutmeg
1 cup panko bread crumbs
14 pieces of cooked bacon, chopped into bacon bits
Dried Parsley for sprinkling on top if desired


Cook Bacon, Drain Bacon Fat, and Chop into bacon Bits. Set Aside.

Preheat oven to 375 F.


Cook pasta according to directions on box until just al dente. Drain and Set aside. (Pasta will finish cooking in the oven)

In a large saucepan, melt the butter over medium-high heat.

Once the butter is melted whisk in flour

Cook until the mixture is bubbly and golden in color, should take about 2-3 minutes.

Add milk and beer into the saucepan. Whisk the mixture while adding the milk and beer.

Add the cheese and stir until melted.

To thicken the cheese sauce a bit, I let the mixture come to a low boil and while stirring it every so often, I let it simmer for about 5 minutes.

Stir in pepper, paprika and nutmeg.

Add the cooked noodles to a casserole dish.

Pour cheese over the noodles and stir to combine. 

Once all noodles are coated, sprinkle in the bacon and stir.

Top the cheesy noodles with panko bread crumbs.

Bake for 30 minutes at 375F.

Once Cooked, Remove from oven, Sprinkle Top of the Beer Macaroni and Cheese with any leftover bacon and sprinkle with dried parsley.
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