Beer Cheese Mac and Cheese with Spicy Breadcrumbs

A gooey cheddar gouda beer sauce coats every inch of tender pasta in this beer mac and cheese while spicy breadcrumbs on top finish it off perfectly.

Football season is back and with it comes all the amazing food! Cause we all know a good spread of food sets the tone for the game.

This beer mac and cheese is the absolute perfect accompaniment to any game day! It goes incredibly well alongside a variety of wing flavors and a nice crisp beer of course.

Meanwhile, you’ll find me elbows-deep in the pot over in the kitchen because holy cow, this mac just hits different.

From the spicy, buttery breadcrumbs sprinkled on top to the subtle, yet definitely noticeable beer flavor and ALL that gooey cheese business, this mac and cheese just hits every mark.

Good luck saving room for anything else on the game day menu is all I’m gonna say.

This Mac and Cheese features…

• Tender noodles coated in a rich beer cheese sauce
• Gooey cheddar and gouda cheese
• Crispy spicy breadcrumbs on top
• Ready in minutes and goes well alongside a variety of meals

Making the Mac and Cheese

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Garlic
• Red pepper flakes
• Panko breadcrumbs
• All-purpose flour
• Beer
• 2% or skim milk
• Heavy whipping cream
• Worcestershire sauce
• Paprika
• Cheddar cheese
• Gouda cheese
• Pasta

Choosing Your Beer

I recommend using a light beer such as Miller High Life, Miller Lite, Michelob Ultra, Budweiser, or Coors for this mac and cheese.

Feel free to experiment with different flavored beers or a hoppier beer such as an IPA but be aware that this may give the mac a less balanced beer flavor.

Tips for Perfect Mac and Cheese

1. Freshly grate cheese – freshly grated cheese will melt much better into the sauce than pre-grated.
2. Toast breadcrumbs – toss the breadcrumbs around in a pan with butter, garlic, and red pepper flakes until golden-brown and crispy.
3. Make a roux – a roux is equal parts butter and flour and it is the base to your sauce. Cook the roux over medium heat, whisking constantly until a light golden brown.
4. Slowly drizzle in beer, milk + cream – use a whisk to evenly incorporate the liquids into the roux to avoid lumps
5. Cook sauce over medium heat – once all the liquids have been added, cook the sauce over medium heat and stir often to avoid burning. The sauce is done when it’s bubbly and can coat the back of a spoon.
6. Fold in cheese offheat – this will prevent the cheese from burning. Once the sauce is thickened, remove from heat and whisk in cheese until melted.
7. Cook pasta to al dente – be careful not to overcook your pasta during boiling as it will continue cooking a bit once added to the sauce.

Recipe Variations

Try these ideas for a different twist on this mac and cheese.

• Use another pasta shape – try penne, spiral, shells, elbows or any other short cut of pasta.
• Adjust heat level – skip the red pepper flakes entirely or start with the suggested amount and work your way up to taste.
• Add protein – try adding cooked chicken, crispy bacon bits, or browned sausage.
• Add vegetables – add sauteed spinach, sweet pepper, cherry tomatoes, mushrooms, or zucchini.
• Use a different blend of cheeses – try shredded colby jack, sharp cheddar, Parmesan, or swiss cheese.

Trust me, this is the mac you want to break out for any and every event! The light beer flavor combined with all that rich cheese and spicy breadcrumbs is pretty much the ultimate mac and cheese experience.

Break out the big bowls for this one!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

Try these other beer favorites next!

• Marinated Beer Chicken Kabobs
• Beer Braised Chicken
• Green Chile Cheddar Beer Bread