Hopefully, everyone had a fantastic weekend and I hope you got to spend some time with your family and friends. I know this isn’t an official Oktoberfest recipe, but I mean beer right? lol, so we can use it for one. Pretzel Crusted Mac and Beer Cheese is the perfect addition to your fall lineup of comfort food that will total kill it when you serve it to anyone. When you make this one be sure to take a picture and post it to my Facebook page or on Instagram and tag me.
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Pretzel Crusted Mac and Beer Cheese
Ingredients
- 1 lb. Elbow Macaroni Cooked
- 1 Cup Pretzel Bun Crumbs
- 6 Tbsp. Butter Divided
- 1/4 Cup Flour
- 1 Cup Milk
- 1 Cup Lager
- 1/2 tsp. Ground Mustard
- 1/2 tsp. Onion Powder
- Salt
- Pepper
- 8 oz. Cheddar Cheese Shredded
- 8 oz. Colby Jack Cheese Shredded
Instructions
- Preheat oven to 350˚F.
- In a pan melt down 2 Tbsp. of butter and add in the pretzel crmumbs, cooking until they are crispy. Remove from the pan and set aside.
- Add the remaining 4 Tbsp. of butter into the pan, once melted add in the flour stirring until it turns a golden. After a minute or two slowly whisk in the milk and beer until smooth.
- Remove from heat and add in cheese, stirring until it is melted in. Add in the cooked noodles and mix until coated.
- Place mac and cheese in a baking dish, top with the toasted pretzel and back for about 25 minutes.
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