This mac and cheese is so delicious! It has beer as a secret ingredient. It honestly is the best mac and cheese I've ever had.




  • Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.

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  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.

  • Heat butter in a skillet over medium heat. Whisk flour into melted butter until a thick paste (roux) forms, about 2 minutes. Add nutmeg; cook and stir until incorporated, about 1 minute. Gradually pour beer and milk into roux, whisking constantly until smooth; bring to a boil. Reduce heat to medium low and simmer sauce for 5 minutes; season with salt and pepper.

  • Remove skillet from heat; stir 2/3 of the Cheddar cheese and 2/3 of the Gruyere cheese into the sauce until melted. Pour sauce over pasta and stir to coat; spoon into the prepared baking dish. Sprinkle remaining Cheddar cheese and Gruyere cheese over pasta mixture; top with bread crumbs.

  • Bake in the preheated oven until bubbling and cheese is melted, about 40 minutes.

Nutrition Facts

454.1 calories; 22.12 g protein; 32.41 g carbohydrates; 25.31 g fat; 77.03 mg cholesterol; 412.59 mg sodium.Full Nutrition

Reviews (1)

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  • 5 Rating Star 1
This is an expensive yet delicious mac and cheese. I made a deviation to elbow noodles and used Abito turbodog beer (figuring it would be better than a strawberry beer). The gruyere makes this mac and's worth the splurge so don't try substituting a different cheese.