Rave Reviews

Pub Mac and Cheese (with Beer!) Will Be Your Go-To Mac From Now On

A recipe from Parade.com


  • 1 lb elbow macaroni
  • 1 cup evaporated milk
  • 1 cup light beer
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • ¼ tsp paprika
  • ½ cup panko breadcrumbs
  • ¼ cup butter
  • ¼ cup flour
  • 2 tsp dried parsley
  • salt and pepper


  1. Preheat oven to 375.
  2. Grease 9×13 baking dish.
  3. Boil macaroni in salted water according to directions.
  4. In a medium pot melt butter over low heat.
  5. Whisk in flour and cook for 2-3 minutes until no lumps remain and a light brown roux has formed.
  6. Slowly whisk in milk and beer.
  7. Increase heat to medium and bring to a slight boil.
  8. Reduce heat down to low and cook for 5-7 minutes until thickened, stirring often.
  9. Add both cheeses, stirring constantly until melted and smooth.
  10. Cook 3-5 minutes until thick and incorporated.
  11. Season with paprika, salt and pepper.
  12. When macaroni is cooked, drain well.
  13. Add to cheese sauce and mix well.
  14. In a small bowl combine bread crumbs and parsley.
  15. Transfer pasta to baking dish and top with breadcrumbs.
  16. Bake for 30 minutes until browned and bubbly.
  17. Allow to sit for 5 minutes before serving.


Serves 4-6.

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