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My Oktoberfest Bacon Beer Mac & Cheese


  • Author: Sarah White
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Creamy mac and cheese made with smoky bacon and rich Oktoberfest beer for the ultimate comfort food. Perfect for fall gatherings or weeknight dinners.


Ingredients

Scale
  • 8 oz thick-cut bacon, chopped
  • 12 oz Oktoberfest beer (Paulaner or Hacker-Pschorr recommended)
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 teaspoon Dijon mustard (optional)
  • Salt and black pepper, to taste
  • 1 pound elbow macaroni or pasta of choice
  • 1 cup breadcrumbs (optional, for topping)
  • 2 tablespoons Parmesan cheese, grated (optional, for topping)

Instructions

  1. Cook pasta in salted boiling water until al dente. Drain and set aside. 
  2. In a skillet, cook bacon until crispy. Remove and drain on paper towels, leaving 2 tablespoons of fat in the pan. 
  3. Add butter to the skillet and melt. Whisk in flour to form a roux, cooking for 1–2 minutes until golden. 
  4. Slowly whisk in beer, letting it reduce slightly, then add warm milk and stir until smooth. 
  5. Lower heat and add cheeses gradually, stirring until melted and creamy. Season with salt, pepper, and Dijon if using. 
  6. Stir pasta and bacon into the sauce until evenly coated. 
  7. Optional: Transfer to a baking dish, top with breadcrumbs and Parmesan, and bake at 375°F (190°C) for 20 minutes until golden.

Notes

For extra depth, use a blend of cheeses like smoked gouda or fontina. Leftovers store well in the fridge for up to 4 days. Reheat gently with a splash of milk.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop/Baking
  • Cuisine: American