Beer Mac n’ Cheese

Who doesn’t love a gooey casserole dish full of noodles and cheese? A carb lovers dream. I’m taking that cheesy carb loving dream up a notch in honour of St. Patricks Day with a beer cheese sauce. Yup, BEER!



It wouldn’t be an Irish celebration without enjoying a beer. Since I’m not much for drinking a pint, I thought it would be fun to bake it into Mac and Cheese. A subtle hint of beer an a lot of gooey cheese. Take things up another notch and add Guinness cheese or a smokey aged cheddar – both would be amazing!



Looking for more ideas to serve on St. Patty’s Day – enjoy a green milk shake for breakfast, dye my sparkling lemonade green for leprechaun punch and fudgy brownies with Irish cream spiked coconut whip for dessert. Have fun!


Beer Mac n’ Cheese
Recipe Type: pasta
Prep time:
Cook time:
Total time:
Cheesy pasta baked oil golden with a hint of beer flavour.
  • 3 Tbsp avocado oil
  • 1/2 white onion, diced
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1/4 cup flour
  • 3 cups almond or cashew milk (can use regular milk)
  • 1 1/2 cups beer (i used a lager)
  • 1 Tbsp cornstarch
  • 1 cup smoked cheddar cheese
  • 2 cups cheddar cheese
  • 2 cups bread crumbs
  • 1 1/2 – 340g boxes of elbow pasta
  1. Bring a large pot of water to a boil and cook pasta to al dente. You still want it to have a little bit.
  2. Preheat oven to 375 degrees.
  3. Meanwhile, heat the oil over medium-low heat in a large skillet. Add the diced onion and season with salt and pepper. Cook for 5 minutes, until the onions have softened and look translucent.
  4. Sprinkle in the flour and stir for a minute, then slowly add in the milk while whisking.
  5. Once the flour is combined mix the cornstarch with the beer, whisk to combine, slowly pour into the milk mixture. Stir constantly until the sauce thickens.
  6. Remove from the heat and gradually stir in the cheese.
  7. Add al dente pasta to the sauce and stir to combine. Transfer to a baking dish and bake 20 minutes or until bubbly.




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