Pretzel-Crusted Beer Cheese Macaroni and Cheese
October may have been months ago, but I figure time stands still for good food, right? While this Pretzel-Crusted Beer Cheese Macaroni and Cheese sounds like a total Octoberfest dish (did this even happen last year *sigh), it’s absolutely appropriate any time of the year! I’ve been known to make Hot Beer Cheese Dip in the middle of August, in the hot, humid south because…well cheese + beer + dip, it’s kind of self-explanatory!
I mean, could anything be better than a beer-infused cheese sauce that coats those perfect sauce-locking elbow noodles? I can only think of one thing that pushes this already addictive macaroni over the edge and that’s the fresh pretzel crumbs. Hello, flavour booster! Can you tell I adore this dish?
Seriously though it’s macaroni and cheese meets October’s favourite beer cheese dip in this addictive crossover casserole that is a huge crowd pleaser! We demolished this side, we even ate the leftovers as a full meal the next day, it’s that good!
If you’re nervous about the beer in the cheese sauce, don’t be, it isn’t very strong at all. I’m not much of a drinker and beer is never my first choice and I love this mac and cheese! There’s definitely a hint of beer running through this side dish, but it just adds a depth of flavour that I think you’ll enjoy, trust me.
How to make Pretzel-Crusted Beer Cheese Macaroni and Cheese
I want to dive straight into the irresistible cheesy beer sauce here, but let’s take a minute and slow down. Start by cooking your pasta and grating the cheese. I also suggest measuring out the milk, beer and spices, it moves fast once the roux comes together. While you’re at it, let’s prep those pretzel crumbs, too! In a food processor, grind the pretzel bun until it’s a coarse bread crumb. Toss in a pan with melted butter and stir until it begins to crisp up, then set it aside to cool.
Finally! Let’s start the cheese sauce. Begin by making a roux, melt the butter over medium heat and whisk in the flour until it begins to smell nutty and becomes golden brown about 6-10 minutes. Stir the entire time, though. Slowly add in a bit of milk and whisk. Continue adding in the milk and beer alternating one at a time and whisk until it smooths out. Stir in the spices and cook until the sauce thickens.
Remove from the heat and in batches stir in the cheese, making sure the cheese has melted completely before adding the next batch. If there’s still a bit of cheese on the final batch that hasn’t melted, don’t worry it’ll melt while baking.
Mix the noodles into the cheese sauce and stir until they’re coated. Spoon it all into a greased casserole dish. Sprinkle the toasted breadcrumbs over the top of the macaroni and bake for about 25 minutes or until the cheese sauce is bubbly.
I cannot wait for you to try this! I’m convinced you’ll love it just as much as I do. I know it might feel odd to whip this up days before the first day of spring, but I urge you to give it a go, it really is so good.
If you love Pretzel-Crusted Beer Cheese Macaroni and Cheese, check out these other delicious dip recipes, I’m sure they’ll hit the spot:
Finally, if you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Pretzel-Crusted Beer Cheese Macaroni and Cheese
Macaroni and cheese meets October's favourite beer cheese dip in this addictive crossover casserole that will please anyone who tastes it!
INGREDIENTS
- 1 lb elbow macaroni + 1/4 cup reserved cooking water
- 1 cup pretzel bun crumbs (about one pretzel bun, coarsely ground)
- 6 tbsp butter, divided
- 1/4 cup flour
- 1 cup milk
- 1 cup lager (I used Yuenglings)
- 1/2 tsp mustard powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp Worcestershire sauce
- 8 oz cheddar cheese, shredded
- 8 oz Colby jack cheese, shredded
INSTRUCTIONS
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Cook the elbow noodles according to the package direction, drain and reserve 1/4 cup of the cooking water.
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In the meantime, shred the cheeses and set aside.
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Using a food processor, coarsely grind the pretzel bun. In a small pan, melt 2 tablespoons of butter, add the pretzel crumbs and fry until just crispy, set aside.
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Next, make the roux, melt the remaining 4 tablespoons of butter over medium heat in a large pan and then stir in the flour, continue stirring constantly until the flour turns light brown and smells nutty about 6 minutes. Slowly pour in the cold milk and beer and stir until smooth.
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Remove the pan from heat and add in the cheese in three batches, stirring until smooth between each addition, if the last addition doesn't melt completely that's ok, it'll melt into macaroni when it bakes.
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Now it's time to assemble, add the macaroni to the cheese sauce and stir, it'll be thick, but if it seems too thick, add a tablespoon at a time of the reserved water to thin it slightly. Mix until all the macaroni is coated. Spoon into a casserole dish and top with pretzel crumbs.
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Bake in a pre-heated oven for 25 minutes or until the sauce is bubbly.
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