Drunk Mac and Cheese
Dive into comfort food bliss with this indulgent Drunk Mac and Cheese recipe, a boozy twist on a classic favorite! Velvety smooth and rich, this dish features creamy layers of sharp cheddar, Gruyere, and cream cheese, with the bold addition of beer (lager or pale ale) to amp up the flavor. A golden, crunchy topping made with panko breadcrumbs, Parmesan, and a drizzle of olive oil adds irresistible texture to every bite. Perfectly balanced with smoky paprika and aromatic garlic powder, this baked mac and cheese is a crowd-pleasing masterpiece that’s ready in under an hour. Whether you’re hosting game night or simply craving cozy comfort food, this recipe is bound to be the star of the table.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 2 cups Whole milk
- 1 cup Beer (lager or pale ale)
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 4 oz Cream cheese
- 1 tsp Garlic powder
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly to avoid lumps.
Gradually whisk in the milk and beer, adding a little at a time and whisking constantly until the mixture is smooth. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and slowly stir in the cheddar, Gruyere, and cream cheese. Continue stirring until the cheeses melt completely and the sauce becomes creamy.
Add the garlic powder, paprika, salt, and black pepper to the cheese sauce. Taste and adjust the seasoning as desired.
Pour the cooked macaroni into the cheese sauce and stir until fully coated. Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs, Parmesan cheese, and olive oil. Sprinkle the breadcrumb mixture evenly over the mac and cheese in the baking dish.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.
Remove from oven, let cool for a few minutes, then serve warm.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 663 mg | 51% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
