Smoked Beer Mac and Cheese


Learn how to make the creamiest beer mac and cheese with a touch of smoke. It’s all about the rich beer cheese sauce, packed with flavor.

This recipe is about the perfect beer cheese sauce. Start with warm milk, room temp beer, and room temp cheese. This will make sure it melts correctly.

Melt the butter in a medium pot over med-low heat. Slowly whisk in the flour, cooking until it is smooth and starts to smell nutty.

Keep whisking, gradually adding in the warm milk. Whisk until it thickens. Slowly add in the beer and continue to cook, whisking for another 2-3 minutes.

Add in the cream cheese first, whisking to mix it completely.

Add in the gouda and the cheddar slowly. If the sauce is bubbling it’s probably too hot.

Add in the spices and salt to taste. Use your judgment. Whisk in the spices and turn off the heat.

Carefully fold in your pasta, and take this pan to the smoker. Smoke very low to keep the integrity of the sauce.

Smoke at 180-200F, below boiling temperature. You'll have more smoke flavor and creamier sauce.

Check out the full recipe for Smoked Beer Mac and Cheese with tips and techniques below.