Mac And Cheese: Best Beer Pairings For The Dish

Macaroni and cheese is a billion-dollar industry, with new restaurants dedicated to the dish opening up across the US. But what's the best beer to pair with it?

With over 3,000 breweries in the US alone, there's no shortage of options. A good rule of thumb is to match the dominant flavour of your mac and cheese. If you're using a strong or sharp cheese, an IPA or pale ale will cut through the richness. If the dish includes other ingredients, like lobster or smoked meats, a bolder beer will stand up to the stronger flavours.

You can also cook beer into your mac and cheese. A basic recipe involves making a roux with butter and flour, then slowly adding beer and milk to form a sauce. Add cheese, then fold in cooked macaroni and your choice of mix-ins, like bacon or sausage.

Mac and Cheese with Lobster and Belgian-style Witbier

Mac and cheese with lobster is a rich and indulgent dish that combines the sweetness of lobster with the creamy, sharp flavours of cheese. To cut through the richness of the dish, a crisp and refreshing Belgian-style witbier is an ideal pairing.

The Beer

When choosing a beer to pair with mac and cheese with lobster, you want something that will complement the sweet, buttery flavour of the lobster and cut through the richness of the cheese sauce. A Belgian-style witbier is a perfect choice. This style of beer is characterised by its light, crisp flavour and refreshing quality. It often features notes of coriander, orange, and lemon peel, which can bring out the sweetness of the lobster. Additionally, witbiers typically have a higher alcohol content, usually around 6-7% ABV, which can help to balance the richness of the dish.

The Dish

For the mac and cheese with lobster, you'll want to start by cooking the lobster and setting it aside. Then, prepare a creamy cheese sauce by making a roux with butter and flour, and adding milk or cream. You can use a combination of cheeses such as Gruyere, Cheddar, and Romano, or experiment with other varieties like sharp cheddar, mozzarella, or Havarti. Once the sauce is smooth and melted, mix in your cooked pasta and lobster, and pour the mixture into a baking dish. Top it off with breadcrumbs and bake until bubbly and golden.

Putting it Together

The key to pairing mac and cheese with lobster and a Belgian-style witbier is finding a balance between the rich, indulgent flavours of the dish and the crisp, refreshing qualities of the beer. The witbier's light and crisp flavour profile, along with its higher alcohol content, helps to cut through the richness of the cheese sauce and complements the sweetness of the lobster. It provides a refreshing contrast that enhances the overall dining experience.

So, if you're looking to elevate your mac and cheese with lobster, reach for a Belgian-style witbier. The combination of sweet lobster, creamy cheese, and crisp beer will create a harmonious flavour profile that's sure to impress.

Mac and Cheese with White Cheddar and American Pale Ale

Mac and cheese is the ultimate comfort food. It's hearty, creamy, and oh-so-cheesy. And when you add a crisp, refreshing American Pale Ale to the mix, you take this classic dish to a whole new level.

Ingredients:

• 1 lb cavatappi pasta (or any short pasta of your choice)
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk (plus more as needed)
• 16 oz freshly grated sharp white cheddar cheese (about 4 cups)
• 1/2 tsp garlic powder (plus more to taste)
• Salt and pepper to taste
• 6 slices white sandwich bread
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 2 tsp Italian seasoning

Pairing it with American Pale Ale:

American Pale Ale, or APA for short, is a versatile beer that pairs beautifully with the sharp, creamy flavours of white cheddar mac and cheese. APA's crisp, citrusy notes complement the richness of the dish, refreshing your palate between bites.

Method:

• Preheat your oven to 375°F.
• Cook the pasta in a large pot of generously salted water until al dente. Drain and set aside.
• In a separate large pot or Dutch oven, melt the butter over medium-low heat. Be careful not to let it burn.
• Gradually add the flour, whisking continuously, and cook for about 3 minutes until you have a pale yellow, slightly nutty-smelling roux.
• Slowly add the milk, stirring to incorporate. The mixture will start to thicken as it heats up.
• Add the grated cheese and stir until melted. Season with garlic powder, salt, and pepper to taste. If the sauce is too thick, add a little more milk.
• Stir in the cooked pasta until well combined.
• To make the herb crumb topping, pulse the bread, melted butter, garlic powder, and Italian seasoning in a food processor until you have breadcrumbs.
• Transfer the mac and cheese to a 9x13-inch baking dish.
• Sprinkle the herb crumb topping evenly over the mac and cheese.
• Bake for 20-25 minutes, until golden brown and bubbly.
• Let it cool slightly, then serve and enjoy!

Tips:

• For an extra crunchy texture, sprinkle some breadcrumbs on top before baking.
• If you're feeling adventurous, you can add mix-ins like bacon, sausage, grilled chicken, or your favourite vegetables.
• If you prefer a stronger cheese flavour, go for extra sharp white cheddar.
• To ensure a smooth and creamy sauce, grate the cheese yourself instead of using pre-shredded cheese, which often contains added starch and preservatives.
• For a richer sauce, use whole milk instead of skim milk, which can make the sauce runny.

Southern Mac and Cheese with Brown Ale

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter, plus more for the baking dish
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream, plus more if needed
• 4 ounces cream cheese
• 1 pound sharp cheddar cheese, shredded
• 1 teaspoon granulated garlic
• Freshly ground pepper
• 8 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 12-ounce bottle of brown ale

Method:

• Preheat the oven to 350˚ F. Butter a 9-by-13-inch or other 3-quart baking dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Drain, then rinse with cold water.
• Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the heavy cream. Bring to a simmer.
• Slowly add the brown ale to the flour mixture, whisking constantly to work out any lumps. Continue whisking over medium heat until the mixture has thickened, about 3 minutes.
• Remove from heat and stir in the cheese until fully melted. Season with paprika, salt, and pepper and fold in the prepared macaroni noodles. Pour into the prepared baking dish.
• Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining shredded cheddar.
• Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Loosely cover with foil and bake for 10 to 15 more minutes.
• Let the mac and cheese cool for about 5 minutes before serving. Enjoy!

Pairing:

Southern Mac and Cheese is a hearty, rustic dish with a creamy texture and a sharp cheddar flavour. To complement and cut through the richness of the dish, a brown ale is an excellent choice. Brown ales typically exhibit notes of caramel, brown sugar, nuttiness, and roasted malts, which will pair exceptionally well with the smoked collards, spicy andouille, and cornbread crumbs commonly found in Southern Mac and Cheese. Additionally, a brown ale with a slightly higher alcohol content, such as Smuttynose Old Brown Dog Ale (6.7% ABV), will help to balance the richness of the dish.

Mac and Cheese with Gorgonzola Mushroom and IPA

Mac and cheese is the ultimate comfort food, and when paired with a crisp, refreshing beer, it becomes a match made in heaven. Elevate this classic dish with the addition of creamy Gorgonzola cheese and earthy mushrooms, and you have a decadent and indulgent treat. Here's a guide to creating the perfect "Mac and Cheese with Gorgonzola Mushroom," complemented by a refreshing IPA.

Ingredients:

• Dry campanelle pasta
• Panko breadcrumbs
• Parmesan or Gran Padano cheese
• Cherry tomatoes
• Fresh oregano
• Olive oil
• Apple cider vinegar
• Cayenne pepper
• Salt and pepper
• Portobello mushrooms
• Shiitake mushrooms
• Butter
• Thyme
• Shallots
• Milk
• Flour
• Gorgonzola cheese

Cooking Instructions:

Start by preheating your oven to 350-400°F, depending on your oven's settings. Prepare the pasta according to the package instructions, but reduce the cooking time by a couple of minutes to achieve a slightly crunchy texture. Drain the pasta and set it aside.

In a skillet, heat butter over medium-high heat and add the mushrooms, thyme, and shallots. Cook until they are lightly browned and caramelized. Add a dash of beer to deglaze the pan, then reduce the heat to medium, cover, and cook for 10-12 minutes. Uncover and continue cooking until all the liquid has evaporated, about 20-30 minutes. Set the mushroom mixture aside.

Now, prepare the cheese sauce. In another skillet, melt butter over medium-low heat and whisk in flour until smooth. Cook this mixture for about 6-7 minutes until it turns golden. In a separate pot, heat milk over medium-high heat until almost boiling, then turn the heat to low. Gradually ladle the hot milk into the butter and flour mixture, whisking constantly to create a smooth sauce. Once all the milk is incorporated, increase the heat and cook for about 12 minutes, stirring continuously.

Remove the sauce from the heat and add grated Parmesan or Gran Padano cheese, salt, pepper, and cayenne pepper to taste. Stir until the cheese is melted and well combined.

In a large mixing bowl, combine the cooked pasta, mushroom mixture, and cheese sauce. Stir in the crumbled Gorgonzola cheese, reserving a small amount for topping. Transfer this mixture to a buttered baking dish. Sprinkle the top with breadcrumbs and the remaining Gorgonzola cheese.

Bake the mac and cheese for about 35-45 minutes, or until the top is golden brown and bubbly. If desired, you can also divide the mixture into individual oven-safe dishes and bake them.

Pairing with IPA:

When it comes to pairing beer with mac and cheese, an India Pale Ale (IPA) is an excellent choice, especially when stronger or sharper cheeses are involved. The key to a good pairing is balancing the rich, creamy flavours of the mac and cheese with the crisp, refreshing qualities of the beer.

IPAs are known for their bold, bitter flavours and strong aroma. When choosing an IPA to pair with your mac and cheese, consider the following:

• Hoppiness: IPAs can range from mildly hoppy to extremely bitter. Look for one with a moderate level of bitterness that won't overwhelm the dish.
• Fruit and Citrus Notes: Some IPAs have fruity or citrusy flavours that can complement the cheese in the dish.
• Malt Presence: A well-balanced IPA should have a solid malt presence that can stand up to the richness of the mac and cheese.

When pairing your Mac and Cheese with Gorgonzola Mushroom with an IPA, look for a beer with a good balance of bitterness and maltiness. The fruity or citrus notes in some IPAs can also complement the Gorgonzola cheese nicely. Remember, the key is to refresh your palate between bites of this rich, indulgent dish.

Mac and Cheese with Italian Food and Saison

Mac and cheese is a versatile dish that can be paired with various beers, depending on the specific ingredients and flavours used in the dish. When it comes to choosing a beer to drink with mac and cheese, it's important to consider the dominant flavours in the dish.

If you're enjoying a classic Italian-style mac and cheese, loaded with herbaceous flavours and a variety of Italian cheeses such as mozzarella, provolone, parmesan, and fontina, a crisp and dry saison is an excellent choice. Saisons go exceptionally well with Italian food due to their crisp, dry, and peppery flavour profile. The carbonation and higher alcohol content of a saison can also help to cut through the richness of the mac and cheese, providing a refreshing contrast.

When pairing beer with food, it's essential to consider the weight and intensity of both the beer and the dish. A lighter, more carbonated beer like a saison can balance out the richness of a creamy, cheesy mac and cheese. The carbonation and slight bitterness of a saison can also help to cleanse the palate between bites, especially if your mac and cheese is on the heavier side.

Additionally, the choice of cheese in your mac and cheese can also guide your beer selection. For example, if your mac and cheese features a strong or sharp cheese, an IPA or pale ale can be a perfect pairing, as the bitterness and carbonation of these beers can refresh your palate between bites. On the other hand, if your mac and cheese includes milder cheeses or focuses on other ingredients besides cheese, you may want to opt for a bolder beer to stand up to the flavours of the dish.

When in doubt, remember that personal preference plays a significant role in pairing beer with food. A good rule of thumb is to choose a beer that you enjoy drinking and that complements the flavours of your mac and cheese. So, if you're a fan of Italian-style mac and cheese, don't be afraid to experiment with different saisons to find the perfect pairing that suits your taste buds.

Frequently asked questions