Pbr Mac Cheese
Elevate classic comfort food with PBR Mac & Cheese, a rich and creamy twist on everyone’s favorite cheesy pasta dish. This recipe combines the bold flavor of Pabst Blue Ribbon beer with a trifecta of sharp cheddar, Monterey Jack, and Parmesan cheeses, creating a velvety sauce that perfectly coats tender elbow macaroni. A hint of smoked paprika and garlic powder adds depth, while a golden panko breadcrumb topping, crisped to perfection under the broiler, provides irresistible crunch. Easy to prepare in just 40 minutes, this dish is ideal for weeknight meals or indulgent gatherings. Serve it hot with an ice-cold PBR for the ultimate pairing. Perfect keywords: beer mac and cheese, PBR mac and cheese recipe, creamy mac and cheese with breadcrumbs.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Whole milk
- 1 cup Pabst Blue Ribbon beer (PBR)
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 tsp Garlic powder
- 0.5 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
Instructions
Bring a large pot of salted water to a boil and 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, stirring constantly to form a roux.
Gradually whisk in the milk and PBR beer, making sure there are no lumps. Cook the mixture over medium heat until it thickens, about 4-5 minutes.
Lower the heat and stir in the sharp cheddar, Monterey Jack, and Parmesan cheese, one handful at a time, until melted and smooth.
Add the garlic powder, smoked paprika, salt, and black pepper. Stir well to combine.
Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.
Preheat your oven's broiler on high.
In a small bowl, mix the panko breadcrumbs with the olive oil until evenly coated. Sprinkle the breadcrumbs over the mac & cheese mixture in an oven-safe baking dish.
Broil the mac & cheese for 2-3 minutes, or until the breadcrumbs are golden brown and crispy. Keep a close eye to prevent burning.
Serve hot and enjoy your delicious PBR Mac & Cheese with a cold PBR on the side!
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 597 mg | 46% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 233 mg | 5% | |
*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.
