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pub style mac and cheese

Mac and Cheese

A gourmet mac and cheese made with beer cheese, mustard, and a Bavarian pretzel topping

  • Total Time: 45 mins
  • Yield: 4 servings 1x


  • 8 oz dry pasta (we used elicoidali)
  • 4 tbsp butter
  • 2 tbsp flour
  • 6 oz beer (we used an IPA)
  • 1/4 c milk
  • 1 tbsp coarse-ground mustard
  • 6 oz sharp cheddar cheese (shredded)
  • 3 oz shredded Monterey jack cheese (shredded)
  • 1 C soft pretzel, diced into 1/4" pieces


  1. Boil pasta according to directions on package
  2. Drain and set aside
  3. In a sauce pan, melt 2 tbsp butter and mix in 2 tbsp flour and cook for 2 minutes over medium heat.
  4. Add beer and stir until combined
  5. Add milk and cook over medium heat for 5 minutes until slightly thickened, stirring frequently.
  6. Add cheese and mustard and reduce heat to low. (if too thick you can add more milk or beer). You want a medium thickness to the sauce.
  7. In a separate pan, melt 2 tbsp butter and add chopped pretzels to coat with butter.
  8. Combine cheese sauce and pasta and transfer to an oven safe container and bake in a 350 degree oven for 15 minutes.
  9. Remove from oven and sprinkle with pretzel pieces and return to oven to bake for 15 more minutes.
  10. Serve and enjoy
  • Author: Superman Cooks
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Entree/ Side Dish
  • Cuisine: All american

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