Beer cheese mac and cheese is what happens when your favorite pub snack and your favorite comfort food finally get together. It's the most delicious mac & cheese you've ever tasted and it comes together in under an hour.
Check out my Chipotle Mac and Cheese or Beer Cheese Potato Soup next!
We love mac and cheese in our home, and I do it in so many ways, but this beer mac and cheese with pretzel topping has got to be the most comforting and indulgent version I've ever made.
It has elbow macaroni in a silky three-cheese sauce with a splash of lager stirred through, baked until bubbling, and finished with a buttery Parmesan pretzel topping that stays properly crunchy.
Why you'll love this beer cheese mac and cheese
- It uses everyday ingredients, and you only need half a cup of beer. Enjoy the rest while you cook!
- The pretzel topping takes two minutes and turns a good mac and cheese into the one people ask about.
- It's a great make-ahead dish. Assemble it, cover it and keep it in the fridge until you need it.
What you'll need
Elbow macaroni - The classic shape for mac and cheese! Cavatappi, shells or small penne all work well, too.
Butter and all-purpose flour - Equal amounts, cooked together into a roux to keep the sauce smooth.
Whole milk - Warming the milk first is a small step that makes a real difference when it comes to a lump-free sauce.
Beer - You only need half a cup of beer. See the section below before you reach for whatever's in the fridge.
Dijon mustard - You won't taste mustard in the finished dish, but it will add a touch of sharpness.
Sharp cheddar cheese - This is the flavor cheese, and it's always best to grate it yourself if possible.
Mozzarella or Monterey Jack - This is what gives you the pull when you lift the spoon.
Cream cheese - It makes the sauce glossy and a bit creamier.
Salted pretzels - Crushed, but not to dust. You want irregular pieces you can still recognize as pretzel.
Melted butter and grated Parmesan - This mix binds the pretzel topping together and turns it golden instead of just dry.
Which beer should you use?
This is the question everyone asks, and it's worth two minutes of your time because the wrong beer will spoil the dish.
- Lager or pilsner (recommended): this is just lightly malty and won't leave much flavor behind, yet it will enhance the flavor of the cheese.
- Amber ale: this is maltier and has a bit more character. Use it if you'd like to taste the beer a bit in the dish.
- Stout or porter: it will darken the sauce and might be a bit bitter.
- IPA: this is the one to avoid because it will definitely be bitter and harsh.
The best beer for mac and cheese is, honestly, a plain lager. Something you'd be happy to drink but wouldn't describe as "hoppy".
Pro tip
Take the pan off the heat before you stir in the cheese, so it won't turn grainy.
How to make beer mac and cheese
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Boil the macaroni in well-salted water, but pull it out two minutes before the package says it's done.
Melt the butter in a large pan, whisk in the flour, and cook it for about a minute.
Pour in the warmed milk a little at a time, whisking constantly, then add the beer. Let it simmer gently until it coats the back of a spoon.
Stir in the Dijon, garlic powder, salt and pepper, then add the cheddar, mozzarella and cream cheese.
Fold the drained pasta through the sauce and tip it into a baking dish. Mix the crushed pretzels with the melted butter and Parmesan, then sprinkle evenly over the top.
Bake until it's bubbling at the edges and the pretzels are golden.
Substitutions and variations
- If you don't have pretzels, panko mixed with melted butter works the same way; it's what I use on Brisket Mac and Cheese.
- To make this even more pub-themed, stir in some sliced bratwurst or smoked sausage.
- You can also add some cooked and crumbled bacon for a smoky flavor.
Helpful tips
- For a non-alcoholic version, swap the beer for the same quantity of chicken stock or extra milk.
- Crush the pretzels coarse. Put them in a zip-top bag and hit them with a rolling pin a few times. You don't want to turn them into dust.
- To make ahead, assemble through step 8, cover and refrigerate for up to 24 hours. Add 8-10 minutes to the bake time from cold.
What to serve with beer cheese mac and cheese
This is a game-day dish as much as a dinner. It works as a main for six, or as a side for eight alongside something from the grill.
- Loaded Tater Tots for a full spread
- Air Fryer Pork Belly Bites
- Baked Beans with Ground Beef
- Or a sharp green salad if you want to keep things on the lighter side!
Leftovers and storage
- Leftovers will keep well in the fridge for up to 3 days in an airtight container.
- Reheat in the microwave in short bursts or covered in a 325°F (160°C) oven. You may need to add a splash of milk before reheating.
- It's best to freeze this dish before baking if possible.
More recipes you'll love
If you've tried this beer cheese mac and cheese recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Beer Cheese Mac and Cheese with Pretzel Topping
Ingredients
For the mac and cheese
- 12 oz elbow macaroni
- 4 tablespoon butter
- 4 tablespoon all-purpose flour
- 3 cups whole milk warmed
- ½ cup beer
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 oz sharp cheddar cheese grated
- 4 oz mozzarella or Monterey Jack grated
- 2 oz cream cheese cubed
For the pretzel topping
- 1½ cups salted pretzels crushed but not dusty
- 3 tablespoon melted butter
- 2 tablespoon grated Parmesan
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch baking dish.
- Bring a large pot of well-salted water to the boil. Cook the elbow macaroni for two minutes less than the package directions, then drain and set aside.12 oz elbow macaroni
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, until it smells slightly nutty.4 tbsp butter4 tbsp all-purpose flour
- Gradually pour in the warmed milk, whisking constantly to keep it smooth. Add the beer and continue whisking. Simmer gently for 4-5 minutes, until the sauce thickens enough to coat the back of a spoon.3 cups whole milk warmed½ cup beer
- Remove the pan from the heat. Stir in the Dijon mustard, garlic powder, salt and pepper.1 tsp Dijon mustard½ tsp garlic powder½ teaspoon salt¼ teaspoon ground black pepper
- Add the cheddar, mozzarella and cream cheese, stirring until completely melted. Keep the pan off the heat throughout.8 oz sharp cheddar cheese4 oz mozzarella or Monterey Jack
- Fold the drained macaroni through the cheese sauce until evenly coated, then transfer to the prepared baking dish and spread level.2 oz cream cheese
- Mix the crushed pretzels with the melted butter and Parmesan. Sprinkle evenly over the top.1½ cups salted pretzels crushed but not dusty3 tbsp melted butter2 tbsp grated Parmesan
- Bake for 20 minutes, until bubbling at the edges and the pretzel topping is golden.
- Rest for 5 minutes before serving.
Notes
- The best beer for this recipe is a lager or pilsner. Amber ale works too but it will give you a maltier flavor.
- For a non-alcoholic version, swap the beer for the same quantity of chicken stock or extra milk.
- To make ahead, assemble through step 8, cover and refrigerate for up to 24 hours. Add 8-10 minutes to the bake time from cold.
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