Beer mac and cheese
- Preparation 10 min
- Cooking 45 min
- Servings 4
- Freezing Absolutely
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🔥 Beer Mac and Cheese – The Ultimate Comfort Food!
If you’re looking for a mac and cheese recipe that stands out, get ready for a flavor explosion! This isn’t just your average mac & cheese—it’s a decadent, ultra-creamy version elevated with a bold strong blonde beer, rich mascarpone, and a mountain of gooey, melted cheese. And to top it all off? Crispy pancetta pieces that add the perfect salty, savory crunch to every bite. The result? Pure comfort food bliss, perfect for those who love bold, indulgent flavors. 🍺🧀🔥
A Cheese Blend That Makes All the Difference
What makes this mac & cheese so irresistible? The perfect mix of cheeses that gives it an ultra-creamy texture and bold taste:
✅ Sharp Cheddar – For its rich, tangy flavor and beautiful golden color.
✅ Swiss Cheese – Adds a nutty note and an unbeatable melt.
✅ Fresh Parmesan – Brings depth and a slightly salty kick.
✅ Mascarpone – The secret ingredient for unbelievable creaminess!
A Beer That Changes Everything!
Adding beer is the magical twist that enhances the flavors and brings a slight bitterness to balance the richness of the cheese. Unibroue’s Don de Dieu is the perfect match with its malty and subtly spiced notes, but you can also opt for a strong blonde ale to keep that deep, aromatic profile.
Simple to Make, Incredible to Taste!
Making this beer-infused mac & cheese is easier than it sounds:
🔥 Sauté garlic and shallots in butter to release their full aroma.
🍺 Deglaze with beer and let it reduce to intensify the flavors.
🧀 Stir in mascarpone, grated cheeses, and warm milk, mixing until you get a smooth, ultra-creamy sauce.
🍜 Toss with perfectly al dente pasta, sprinkle with crispy pancetta, and finish with a generous grind of fresh black pepper.
Why You’re Going to LOVE This Beer Mac & Cheese
🔥 A one-of-a-kind flavor! Unlike classic mac & cheese, this version has malty, slightly sweet notes that make it totally addictive.
🧀 Incredibly creamy and cheesy! Thanks to mascarpone and the three-cheese blend, every bite is pure bliss.
🥓 An irresistible crunch! Crispy pancetta adds that perfect salty, smoky touch.
⏳ Quick and easy to make! In under 40 minutes, you’ll have a restaurant-worthy dish, made right at home!
Ready to take your mac & cheese game to the next level? Pour yourself a beer and dig in! 🍻🔥
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🔥 Tips & Tricks for an Even More Decadent Beer Mac & Cheese!
🔥 Pro Tips
✅ Ultra-creamy sauce! To avoid a grainy texture, add the cheese gradually and stir over low heat. Never let the sauce boil!
✅ Well-reduced beer = intense flavor! Let it simmer for a few minutes after adding it to concentrate the aromas and prevent a runny sauce.
✅ Al dente pasta, always! Since the pasta will keep absorbing the sauce, cook it 1 minute less than the package instructions.
🧊 Storage & Meal Prep
✅ Keeps for 3 days in the fridge! Store in an airtight container and reheat gently with a splash of milk to bring back the creamy texture.
✅ Freezer-friendly! 🧊 The texture may change slightly, but the flavors stay intact. Freeze in an airtight container for up to 3 months, then reheat slowly with a little milk or cream to restore its richness.
✅ Best way to reheat? Add a splash of milk or cream, heat over low heat, and stir well for perfect texture.
🧀 Customizations & Variations
✅ Want a bolder taste? Swap the strong blonde beer for an amber or red ale.
✅ Love a little heat? Add a pinch of chili flakes or a touch of Dijon mustard for an extra kick.
✅ Vegetarian version? Replace the pancetta with crushed walnuts for a surprising crunch.
🍽️ Perfect Pairings
🥗 Fresh, tangy salad – balances the dish’s richness.
🥖 Garlic toast – because dipping crispy bread into this sauce is pure happiness.
🍺 A strong blonde beer – to enhance the flavors in every bite.
With these killer tips, your beer mac & cheese will be an absolute flavor bomb! 🔥🧀🍺
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Ingredients
- About 450g/500g of small shells pasta ( or macaronis )
- 1 tablespoon butter
- 2 garlic cloves, finely chopped
- 2 big shallots, finely chopped
- 1 1/2 cup of Don de Dieu beer from Unibroue
- ( or any other strong blond beer on lee )
- 1 tablespoon “herbes salées du Bas-du-Fleuve”
- 2 cups strong cheddar, grated
- 2 cups swiss cheese, grated
- 2 cups fresh parmesan, grated
- 1 1/2 cup hot milk
- 1 tablespoon cornstarch diluted in 100ml cold water
- The leaves of 5 sprigs fresh thyme
- 275g mascarpone cheese
- 10 thin slices of pancetta finely chopped, cooked in the oven on parchemin paper until crispy ( about 10 min )
- Ground pepper
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Preparation
- Preheat the oven at 350°F.
- Cook the shells for about 2/3 of the time mentioned on the box and rince with cold water to stop the cooking. Drain and set aside.
- In a large pot at medium heat, melt the butter then add the garlic and shallots. Cook for 3minutes and add the beer along with the “herbes salées du Bas-du-Fleuve”. Simmer for 10 minutes.
- Add all the cheddar along with half of the Swiss and half of the parmesan. Keep the rest aside for the crust! Melt the cheese at medium heat, about 5-6 minutes.
- Throw in the pastas, the milk and the corn starch mix then stir well. If cheese is not melted enough, raise heat a little and continue cooking for 3 to 4. It will slowly mix together perfectly in the next steps.
- Add the leaves of the thyme along with the mascarpone and the pancetta. Season with pepper then stir well.
- Put everything in a big pyrex baking dish and spread evenly. Cover with the rest of the cheese and cook for 12 minutes. Crank the heat at broil and cook until golden. Remove from oven and let it rest 5 minutes before serving!
If your cheese solidifies into lumps, it’s often due to one of two problems:
– The mixture wasn’t hot enough to melt the cheese properly. Make sure the sauce is hot, but not boiling.
– The milk was too cold. Always add warm milk to avoid a thermal shock that would freeze the cheese instead of making it creamy.
If you want a non-alcoholic version, there are several options:
🍺 Alcohol-free beer – Keeps the same malty, slightly caramelized taste without the alcohol.
🥣 Chicken or vegetable broth – A more neutral alternative that will add depth to the sauce.
🥛 Evaporated milk – For an even creamier texture, with a light touch of sweetness.
🍏 Unsweetened apple juice – Surprising, but works well for a subtle fruity touch that balances the cheese.
🍷 Non-alcoholic white wine – Adds a slight acidity that lifts the flavors of the cheese without masking its taste.
Absolutely! You can try it with :
– Smoked Gouda for a deeper flavor.
– Blue cheese for a full-bodied touch.
– Provolone or fontina for an even thinner texture.
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