Beer Cheese Mac
Ingredients
- 2 shallots
minced
- 3 garlic cloves
minced
- 4 oz unsalted butter
plus more for buttering the baking dish
- 2 oz flour
about a 1/2 cup
- 12 oz amber lager or brown ale of choice
- 2 ½ cups whole milk
- 6 oz gruyere
plus 2 oz for the top, room temperature
- 8 oz white cheddar
plus 2 oz for the top, room temperature
- 4 oz mascarpone cheese
room temperature
- 2 tsp dijon mustard
- to tasteKosher salt and pepper
- 1 pound pipette pasta
or elbows
- Finely grated pecorino
for topping
Directions
- 1
Bring a large pot of water to a boil over high heat. Butter a 2.5 qt baking dish or similar.
- 2
Meanwhile, in a medium pot melt butter. Sauté shallots and garlic until very soft.
- 3
Whisk in flour to make a roux. Cook, stirring for about 1 minute.
- 4
Slowly whisk in beer and milk. Cook, stirring continuously (scraping the bottom to prevent scorching) over medium heat until bubbling and thick.
- 5
Turn heat to low and cook, stirring often to prevent scorching, for 25-30 minutes. This cooking step ensures that the sauce won’t taste floury.
- 6
Meanwhile, heavily season the boiling water with salt, cook pasta to al dente. Strain and toss in a little oil to prevent sticking. Set aside.
- 7
Once the sauce has cooked, remove from the heat. Stir in both cheeses, in two additions, melting the cheese before adding the next addition. *
- 8
Stir in mascarpone and dijon. Season with salt and pepper to taste.
- 9
Pour cheese sauce over the pasta and stir to coat.
- 10
Transfer to a buttered baking dish and top with the remaining 2 oz of each cheese. Sprinkle with grated pecorino.
- 11
Broil until the top is golden and bubbly. Serve. **
Beer Cheese Mac
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About this Recipe
Searching for the ultimate comfort food experience that perfectly blends rich, cheesy goodness with a subtle, malty depth? This Beer Cheese Mac recipe delivers an exceptionally satisfying dish that’s a step above your everyday mac and cheese, promising a comforting embrace with every forkful.
What sets this Beer Cheese Mac apart is the thoughtful blend of three distinct cheeses—sharp white cheddar, nutty Gruyere, and creamy mascarpone—all harmonized by the nuanced flavors of amber lager or brown ale. A touch of Dijon mustard brightens the rich sauce, ensuring every bite is deeply flavorful and never heavy, making this a true standout.
Prepare for a truly indulgent experience. This Beer Cheese Mac features a velvety smooth, deeply savory cheese sauce that clings perfectly to every pipette pasta. You'll taste the complex notes of aged Gruyere and sharp white cheddar, beautifully complemented by the subtle malty undertones of your chosen beer. The mascarpone adds an unparalleled creaminess, creating a luxurious texture that is simply irresistible. This dish is rich and robust, designed to satisfy the heartiest cravings.
While this recipe is a standout on its own, you can easily customize it. The recipe description mentions a smoky variation with pretzel crumb for an added layer of texture and flavor, which sounds like an incredible upgrade. If you don't have shallots, a small white onion can be a good substitute in a pinch. For a different cheese profile, consider swapping a portion of the white cheddar for a sharp yellow cheddar, or explore other good melting cheeses like fontina.
This generous recipe serves 6-8, making it perfect for a cozy weeknight dinner, a potluck showstopper, or a comforting side for your next gathering. Finish with a generous sprinkle of finely grated Pecorino for an extra layer of salty, sharp flavor.