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Beer Cheese Mac and Cheese

Presented by:
Land O' Lakes
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Game day favorite made with brown ale and topped with crushed pretzels.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
40 min
Recipe Servings


4 cups uncooked radiatori pasta

1 Half Stick (1/4 cup) Land O Lakes® Butter

1/4 cup chopped onion

1 teaspoon finely chopped fresh garlic

3 tablespoons all-purpose flour

1 cup Land O Lakes® Half & Half

1 cup brown ale

10 (3/4-ounce) slices Land O Lakes® Deli American, chopped

5 (3/4-ounce) slices smoked Land O Lakes® Provolone Cheese, chopped

1/4 teaspoon ground mustard

6 tablespoons shredded Parmesan cheese

1 cup mustard pretzel nuggets, coarsely crushed


Heat oven to 350°F.

Cook pasta to al dente according to package directions. Drain. Set aside.

Melt butter in 12-inch skillet over medium-high heat until sizzling. Add chopped onion and garlic; sauté 2 minutes. Add flour, whisking constantly, until light golden in color. Slowly add half & half, whisking constantly. Slowly add beer; continue whisking until mixed. Add Deli American, Provolone, and dry mustard. Stir until cheeses are melted. Add cooked pasta; stir to combine.

Spoon about 1 cup macaroni and cheese into each individual crock. Top each crock with 1 tablespoon Parmesan cheese and crushed pretzel nuggets. Place crocks onto baking sheet.

Bake 15-20 minutes or until heated through and Parmesan is light golden brown.


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