I have a very important, life-altering question.
Is there anything better than macaroni and cheese? I mean… really?
I don’t think so either.
We can debate chocolate, bacon, or even broccoli, but mac and cheese stands in a league of its own. It’s practically a superpower — a dish that can soothe a bad day, earn favors, and make any meal feel celebratory.
Once, I made this beer mac and cheese and served it alongside BBQ portobello sliders. I couldn’t stop talking about it for days — it was that good. For me, recipes like this occasionally get lost behind other posts and life’s distractions, but this one always brings me back. It’s comforting, slightly indulgent, and surprisingly satisfying.
If you’ve ever had beer cheese soup, you know how rich and cozy it can be. This dish is basically beer cheese soup with pasta — plus a crunchy breadcrumb topping. It’s the best kind of comfort food: creamy, slightly tangy from the beer, cheesy, and carb-forward.
Hello heaven.
Good mac and cheese can improve almost any situation — it might not buy you five million dollars, but it can certainly make a rough day feel brighter and more manageable.
Easy Beer Mac and Cheese
inspired by my cousin, who mentioned beer mac on vacation
Serves 4–6
- 2 1/2 cups uncooked whole wheat elbow noodles
- 2 tablespoons butter
- 2 tablespoons flour
- 8 ounces milk
- 8 ounces beer (amber or your preference)
- 8 ounces freshly grated cheddar cheese
- 4 ounces freshly grated parmesan cheese
- 1/4 teaspoon smoked paprika
- Pinch of black pepper
- Pinch of nutmeg
- 1/2 cup panko breadcrumbs
- 10 large basil leaves, chopped for garnish
Instructions
Preheat the oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the pasta according to package directions, reducing the cooking time by 1–2 minutes since the pasta will continue to cook in the oven. Drain and set aside.
In a saucepan over medium-high heat, melt the butter. Whisk in the flour to form a roux and cook for about 2 minutes until bubbly and lightly golden. Slowly whisk in the milk and beer, then add the cheddar and parmesan, stirring until melted and smooth. Reduce heat to medium and cook, stirring occasionally, for 5–6 minutes until the sauce thickens slightly. The beer will affect thickness, so expect a looser sauce than classic mac and cheese; it should still coat the back of a spoon. Stir in smoked paprika, black pepper, and nutmeg.
Place the cooked pasta in a casserole dish and pour the cheese sauce over it, mixing gently to combine. Sprinkle the panko breadcrumbs evenly over the top and add an extra sprinkle of cheese if you like. Bake for 25–30 minutes, until bubbly and golden on top.
Remove from the oven and let rest for about 5 minutes, then garnish with chopped fresh basil before serving.
Optional: For a richer, even more indulgent version, top with cooked crispy bacon before serving. There’s really only one way to make this better: bacon.