Five Cheese Beer Mac n Cheese -

Creamy Baked Mac and Cheese (with 5 Cheeses, Beer & Bacon)

This Five Cheese Beer Mac-n-Cheese is packed with mozzarella, cheddar, gouda, parmesan and cream cheese for one creamy bite.  The beer adds a subtle flavour and sweetness to the mix - definitely comfort food perfect for a cold day.
Course Main Course
Cuisine American, Canadian
Keyword cooking with beer, recipes with beer, mac n cheese, comfort food
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 791kcal
Author Dawn Coombs


  • 1 tbsp olive oil
  • 1 small onion -minced
  • 2 cloves garlic -minced
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp mustard powder
  • 1/2 tsp cayenne powder
  • 1/4 tsp nutmeg
  • 1/2 tsp black pepper
  • 1/4 cup unsalted butter
  • 1/3 cup all purpose flour
  • 1 bottle beer -your fave
  • 3 cups milk -whole or 2%
  • 1/4 cup cream cheese -softened and cut into small cubes
  • 3.5 cups mozzarella cheese -shredded, divided
  • 1 cup cheddar cheese -shredded
  • 1 cup gouda cheese -shredded
  • 1/2 cup parmesan cheese -shredded
  • 1/2 cup panko bread crumbs
  • 1/4 lb bacon slices -about 4-5 slices
  • 1 package macaroni noodles
  • 2 tbsp fresh parsley -roughly chopped, optional
  • Pam Baking spray -or butter to grease baking dish


  • Place milk in a small pot and keep on low heat just to warm. Preheat oven to 375F.
  • Cook pasta per package instructions. My pasta instructions were 5 minutes to al dente. Cook just short of that, about 1 minute less (it will finish cooking in the oven). Drain. Reserve.
  • On the stove top on medium high heat in a large, heavy bottomed pot add olive oil and cook onion until translucent, about 5 minutes. Add garlic and cook an additional 1 minute. Add salt, pepper, paprika, mustard powder, cayenne powder, nutmeg, and pepper. Stir.
  • Add butter to onion mixture and melt. Add flour and stir to combine and cook 2-3 minutes. Add half of beer to pot, stirring until thickened slightly. Add remaining beer, stirring for a couple more minutes until thickened slightly.
  • About a cup at a time add milk to pot, stirring between each addition and letting thicken slightly. Add cream cheese and whisk until incorporated.
  • Turn off heat and add 2 cups of mozzarella and all of the cheddar and gouda. Stir in cooked pasta.
  • Spray baking dish with PAM or grease with butter and pour mixture in. Top with bread crumbs and parmesan and remaining 1.5 cups of mozzarella cheese. Bake for 25-30 minutes until top has browned slightly and mixture is bubbly. Carefully remove from oven and let cool 15-20 minutes.
  • While mac-n-cheese is cooling, place bacon on a sheet pan (in 375F oven) and bake 15-20 minutes until crispy. Drain on paper towel. Crumble over mac-n-cheese and garnish with parsley, if using. Enjoy!
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!


Calories: 791kcal | Carbohydrates: 58g | Protein: 36g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 127mg | Sodium: 1179mg | Potassium: 427mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27% | Vitamin C: 3% | Calcium: 73.5% | Iron: 10.2%