During one of those quiet stretches between the holidays and spring, my son came home for a weekend visit. He walked through the door with a six-pack of local craft beer under one arm and his laundry under the other. He claimed he only had two goals that weekend, rest and eat something homemade that “tastes like comfort.” Well, challenge accepted.
That night, the house smelled like cold air and sizzling bacon. He sat at the kitchen island, peeling an orange, watching me stir a pot of bubbling cheese sauce like he used to when he was little, only now with more opinions. “You ever put beer in mac and cheese?” he asked.
I hadn’t, but the idea stuck. I poured a little into the sauce, watching it hiss and foam, and the sharp cheddar took to it like it had been waiting all along. The smell was rich, nutty, and familiar, with just a hint of mischief.
We ate straight from mismatched bowls on the couch, wrapped in quilts, watching old sitcoms. He said it was better than anything he had at college. I didn’t say it, but I was glad to have him home and hungry. The beer gave the sauce depth, the bacon added bite, and the moment made the meal. Since then, that recipe’s become a little bookmark in my memory, equal parts food and feeling.
Short Description
Creamy mac and cheese with a rich beer-infused cheddar sauce, crispy bacon, and bold seasoning. A comforting dish with a gourmet twist, perfect for casual dinners or hearty gatherings.
Key Ingredients
- 8 oz elbow macaroni (or any short pasta)
- 4 slices bacon, cooked and chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup milk (whole milk recommended)
- ¾ cup beer (lager or pale ale)
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder (optional)
- Salt and black pepper, to taste
- Optional: chopped green onions, for garnish
Tools Needed
- Medium saucepan
- Skillet (for bacon)
- Whisk
- Pasta pot
- Measuring cups and spoons
- Mixing spoon or spatula
- Colander
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to package directions. Drain and set aside.
Step 2: Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels, then chop into bite-sized pieces.
Step 3: Make the Roux
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly and golden, whisking constantly to avoid burning.
Step 4: Add Milk and Beer
Slowly pour in the milk and beer, whisking continuously. Let it simmer for 3–4 minutes, stirring often, until the mixture thickens slightly. You’re aiming for a sauce that coats the back of a spoon.
Step 5: Stir in Cheeses and Seasonings
Reduce heat to low. Add shredded cheddar, Parmesan, garlic powder, and mustard powder (if using). Stir until the cheese is fully melted and the sauce is velvety.
Step 6: Combine Pasta and Bacon
Add the drained pasta and chopped bacon to the sauce. Stir gently to coat everything evenly.
Step 7: Season and Serve
Taste and season with salt and pepper. Serve immediately, topped with chopped green onions if desired.
Why You’ll Love This Recipe
Rich and Bold Flavor: Beer adds depth while sharp cheddar delivers a creamy, tangy bite balanced by smoky bacon.
Comfort Food Upgrade: A familiar dish made gourmet with just a few tweaks.
Quick Weeknight Meal: Ready in about 30 minutes from start to finish.
Crowd-Pleaser: Perfect for game day spreads, potlucks, or cozy family dinners.
Customizable: Switch up cheeses or add your own toppings.
Mistakes to Avoid & Solutions
Sauce too runny: Sauce won’t cling to pasta if it doesn’t thicken properly.
Solution: Simmer the milk and beer long enough, and make sure your roux is fully cooked.
Cheese clumps or separates: Cheese may curdle if added over high heat.
Solution: Lower the heat before stirring in the cheese and add it gradually.
Beer overpowering the sauce: Strong beers can dominate the flavor.
Solution: Use a milder lager or pale ale for a smoother finish.
Bacon gets soggy: Adding bacon too early makes it lose texture.
Solution: Fold bacon in just before serving to keep it crisp.
Overcooked pasta: Mushy noodles break apart in the sauce.
Solution: Always cook pasta al dente and rinse with cool water to stop the cooking.
Serving and Pairing Suggestions
Serve hot as a main dish with a side salad or roasted vegetables.
Pair with garlic bread or pretzel rolls for dipping into the cheesy sauce.
For drinks, a cold lager or cider complements the flavors nicely.
Present buffet-style at gatherings or plated individually for weeknight dinners.
Add a protein like grilled sausage or shredded chicken for a heartier meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop over low heat with a splash of milk or beer to loosen the sauce.
Microwave in 30-second bursts, stirring between each, until heated through.
Avoid freezing, as the cheese sauce may separate and lose its creamy texture.
Keep toppings separate, like green onions, and add fresh before serving.
FAQs
1. Can I use a non-alcoholic beer?
Yes, it still adds depth to the sauce without the alcohol.
2. What’s the best type of cheese to use?
Sharp cheddar is classic, but white cheddar, Gouda, or a blend can work beautifully.
3. Is this recipe kid-friendly?
Yes. The alcohol in the beer cooks off, leaving just flavor behind.
4. Can I make it ahead of time?
You can make it a few hours ahead, but it’s best enjoyed fresh. Reheat gently and add a splash of milk if needed.
5. What’s a good gluten-free option?
Use gluten-free pasta and substitute flour with a gluten-free thickener like cornstarch or a 1:1 flour blend.
Tips & Tricks
Grate your own cheese for smoother melting—pre-shredded can clump due to anti-caking agents.
Stir constantly when adding liquids to prevent lumps in the roux.
Let your cheese come to room temperature before adding to the sauce—it melts more easily.
For extra heat, add a pinch of cayenne or diced jalapeños.
Crisp up leftover bacon bits in the oven before adding for better texture.
Recipe Variations
Spicy Kick Mac: Add ½ teaspoon cayenne pepper or hot sauce to the cheese sauce and top with crushed red pepper flakes.
BBQ Chicken Mac: Stir in 1 cup shredded BBQ chicken with the pasta and bacon. Top with a drizzle of BBQ sauce before serving.
Veggie Version: Skip the bacon and add sautéed mushrooms, spinach, or roasted broccoli.
Three-Cheese Blend: Use a mix of sharp cheddar, Gruyère, and Monterey Jack for a deeper flavor.
Pretzel Crumb Topping: Pour finished mac into a baking dish, top with crushed pretzels mixed with melted butter, and broil for 2–3 minutes.
Final Thoughts
He left that Sunday with a container tucked into his duffel bag and another beer missing from the fridge. I stood in the doorway, watching his car disappear, feeling full in more ways than one. Every time I make this Beer And Bacon Mac And Cheese now, I hear that question again—“You ever put beer in it?”—and I smile.
Recipes like this one aren’t just about flavor. They’re about moments that stick, gestures that say, “I’m glad you’re here.” The ingredients change, the stories don’t. That dish carried more than cheese and pasta—it carried a weekend home, a warm kitchen, and one mother’s quiet joy.
Beer And Bacon Mac And Cheese
Print ThisIngredients
- 8 oz elbow macaroni (or any short pasta)
- 4 slices bacon, cooked and chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup milk (whole milk recommended)
- ¾ cup beer (lager or pale ale)
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder (optional)
- Salt and black pepper, to taste
- Optional: chopped green onions, for garnish
Instructions
Step 1: Cook the Pasta
Boil salted water, cook macaroni until al dente, drain, and set aside.
Step 2: Cook the Bacon
Fry bacon until crispy, drain on paper towels, and chop.
Step 3: Make the Roux
Melt butter in a saucepan, whisk in flour, and cook for 1 minute until golden.
Step 4: Add Milk and Beer
Gradually whisk in milk and beer. Simmer 3–4 minutes until slightly thickened.
Step 5: Add Cheeses and Seasonings
Lower heat, stir in cheddar, Parmesan, garlic powder, and mustard powder until smooth.
Step 6: Combine Pasta and Bacon
Stir in pasta and bacon until evenly coated.
Step 7: Season and Serve
Add salt and pepper to taste. Garnish with green onions if desired. Serve warm.
