Beer Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until 1 minute shy of package instructions for al dente (usually 8–9 minutes). Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.

Make roux

In a large heavy-bottomed saucepan or Dutch oven set over medium heat, melt 3 tbsp butter. Add the flour and whisk continuously for 1–2 minutes until the mixture is bubbly and slightly nutty (do not brown).

Deglaze with beer

Slowly whisk in 1 cup beer, scraping any fond from the bottom. Let the beer reduce by about half over 2–3 minutes to cook off excess alcohol.

Add dairy

Whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly (about 3–5 minutes).

Flavor and melt cheeses

Lower heat to low. Whisk in mustard powder, garlic powder, onion powder, Worcestershire sauce, hot sauce, salt, and pepper. Add the softened cream cheese and whisk until incorporated. Remove the pan from heat and fold in shredded cheddar and Gruyère in two additions, stirring until cheeses are fully melted and sauce is smooth. If sauce seems too thick, stir in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Combine pasta and sauce

Return drained pasta to the pot or to the sauce pan and pour the cheese sauce over it. Stir gently to coat evenly. Taste and adjust seasoning with more salt, pepper, or hot sauce as desired.

Prepare topping

In a small bowl combine 1 cup panko breadcrumbs, 2 tbsp melted butter, 1 tbsp chopped parsley, 1 tsp chopped thyme leaves, 1 tsp lemon zest, 2 tbsp grated Parmesan, 1 tsp salt, and 1/2 tsp black pepper. Stir until crumbs are evenly moistened. Optionally toast in a dry skillet over medium heat for 3–4 minutes, stirring, until golden for extra crunch.

Top mac & cheese

Preheat broiler to high (or oven to 425°F / 220°C if you prefer). Transfer the sauced pasta to a 9x13-inch baking dish (or equivalent). Evenly sprinkle the herbed breadcrumb mixture over the top. Place under the broiler 3–4 inches from heat for 2–4 minutes until the topping is golden and crisp — watch carefully to prevent burning. Alternatively, bake 12–15 minutes at 425°F until bubbly and golden.

Prep asparagus

Trim woody ends from 1 lb asparagus. Toss spears with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Grill or roast

Heat a grill pan or outdoor grill to medium-high (or preheat oven to 425°F). Grill asparagus in a single layer for 3–5 minutes, turning occasionally, until charred in spots and tender-crisp. If roasting, place on a sheet pan and roast 10–12 minutes, turning once.

Finish

Transfer asparagus to a platter and squeeze the juice of half a lemon over the top. Adjust seasoning with a pinch more salt or pepper if needed. Serve alongside portions of beer mac & cheese.