We’ve published several beer-infused Mac & Cheese recipes in the past using everything from Hazy IPAs, to straightforward Lagers. But what makes this recipe so unique is its use of a true English-Style Brown Ale . And San Diego-based AleSmith Brewing makes one of the best in the nation.
A tribute to the British classic, AleSmith Nut Brown is an award-winning 5% ABV Brown Ale with a malty character and rich biscuit, mild cocoa and earthy hops notes that really adds something special to this definitive dish.
So let’s do this!
Nut Brown Ale Mac & Cheese
Ingredients
- 8 ounces elbow macaroni
- 6 slices bacon, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup craft beer
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the craft beer and milk, bringing the mixture to a simmer.
- Stir in the cheddar and Gruyère cheeses until melted and smooth. Add the Dijon mustard and season with salt and pepper.
- Add the cooked macaroni and bacon to the cheese sauce, stirring to combine.
- Transfer the mixture to a greased baking dish.
- In a small bowl, mix together the panko breadcrumbs and melted butter. Sprinkle over the macaroni and cheese.
- Bake for 20-25 minutes, or until the top is golden brown and bubbly.

(Courtesy AleSmith Brewing)
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Want more Cooking with Beer recipes?
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