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Mac ‘n’ Cheese ‘n’ Beer

Submitted by on September 5, 2009 – 8:21 AMNo Comment
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MacCheese_wVeggieBacon_LI remember when I was a kid I’d come home from school on a cool autumn day and have a bowl of Macaroni and Cheese waiting for me on the table. So Mom didn’t make it from scratch (thanks to Kraft), but it still tasted good. I always wondered how homemade mac ‘n’ cheese would taste. Again, I put my curiosity to the test and cooked up a nice warm bowl with a special ingredient: Leinenkugel’s Creamy Dark.


1 1/2 cups large macaroni
2 teaspoons salt, divided
2 tablespoons butter
3 tablespoons all purpose flour
2 cups whole milk
8 ounces shredded sharp cheddar cheese
1/2 cup dark beer
6 slices precooked bacon, chopped
1 teaspoon black pepper, freshly ground

1. Preheat oven to 350 degrees.
2. In a large pot, boil two quarts water.
3. Add macaroni and 1-teaspoon salt and boil for about 15 minutes or until pasta is aldente. Drain.
4. Melt butter in a saucepan.
5. Add flour, stirring constantly until a smooth paste forms.
6. Gradually add milk and continue cooking until mixture is thick and bubbly. Add 6 ounces of the cheese and stir until completely melted.
7. Remove from heat and add beer, bacon, pepper and remaining salt. Stir well.
8. Spray a 9” x 9″ square glass pan with non-stick cooking spray.
9. In the large pot, combine macaroni and cheese sauce and stir.
10.  Pour into a glass pan, cover with foil and place into the preheated oven and bake for 15 minutes.
11.  Remove the foil and sprinkle the remaining 2 ounces of the shredded cheese and continue cooking, uncovered for another 15 minutes.
12.  Remove macaroni and cheese from the oven.

**Let it cool for 5 minutes before serving.