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Beer and Mushroom Mac and Cheese


FOR THE MUSHROOMS1 tablespoon of butter

  • 1 cup of cremini mushrooms, sliced
  • 1/4 cup of beer at room temperature
  • Kosher salt and ground black pepper to taste.

FOR THE SAUCE2 tablespoons of butter

  • 2 tablespoons of flour
  • 1 cup of milk
  • 1/2 cup of beer, room temp
  • 8 oz of smoked gouda, shredded
  • 8 oz of muenster, shredded
  • kosher salt and ground black pepper to taste

PASTAShells, macaroni, or rotini work best.


    • Heat 1 tablespoon of butter in a stove-top friendly dutch oven or large saucepan over medium-low heat.
    • Once the butter is melted, add the sliced mushrooms and the 1/4 cup of beer.
    • Simmer for approx. 8 minutes, or until all of the butter and beer has been absorbed by the mushrooms.
    • Season with a bit of kosher salt and ground black pepper.
    • Transfer to a bowl and set aside.
    • Prepare the pasta noodles as per the instructions on the packaging.
    • In the same vessel you cooked the mushrooms in, melt 2 tablespoons of butter.
    • Gradually whisk in 2 tablespoons of flour. Continue to whisk until a thick roux forms.
    • While whisking, add the milk.
    • Bring the heat up a bit so the milk comes to a boil, and whisk until the roux has dissolved into the milk, thickening the sauce.
    • While whisking, slowly add 1/2 cup of beer.
    • Allow to simmer until the sauce thickens again.
    • Add the shredded cheeses and stir until the cheese melts.
    • If the sauce is too thick, you can gradually add more milk as you whisk until you reach a desired consistency.
    • Season with kosher salt and ground black pepper to taste.
    • Transfer the mushrooms to the cheese sauce and stir.
    • Drain the pasta once it's done. Don't rinse.
    • Carefully dump the pasta into the cheese sauce and stir to coat.
    • For a slightly crispy top, place the mac and cheese under a broiler (on high) for a few minutes. Time varies since all ovens are different, so keep the oven light on and keep a very close eye on it.


    Beer must be at room temperature. Cold beer may break the sauce.