Recipe
Stovetop Beer Mac and Cheese

Recipe: Stovetop Beer Mac and Cheese

Some dishes seem like they were invented just to be experimented with (re: add beer to) - and we think mac and cheese is the perfect blank canvas to get creative! When we developed our Beerchamel recipe, we knew the logical next step would be to prepare one of our favorite comfort foods with it.

Instead of using powders or concentrates, or grating 10 blocks of cheese, using Beerchamel will cut your prep time in half and double the creaminess of your sauce. In addition to Beerchamel, you can add just about anything to make this mac your own - chiles, mushrooms, greens - really, just about anything.

What You Need

  • 1 lb elbow macaroni
  • Beerchamel
  • 4 cups sharp cheddar cheese, grated
  • 2 cups gouda, grated
  • 1 tablespoon dijon mustard or hot sauce (optional)

What You Do

  1. In a large pot of boiling (salted) water, cook the macaroni until al dente; drain in a colander and set aside.
  2. Prepare Beerchamel; continue heating over low-heat and add in cheese a cup at a time, stirring until melted. Whisk in mustard or hot sauce (optional).
  3. Fold in the cooked macaroni and salt and pepper to taste. Serve hot (and with a beer). Enjoy!