Mac and cheese is the ultimate comfort food, but when you add creamy brie and a splash of beer, it transforms into something truly special. This Brie & Beer Mac and Cheese is rich, creamy, and packed with deep flavors, making it perfect for an indulgent weeknight dinner or an impressive dish to share.

For this recipe, I used Foster’s Lager since it was the only single can on the lighter side that I could find at Publix, but any light beer, blonde ale, or wheat beer would work beautifully. The beer adds a subtle depth and slight bitterness that balances the richness of the cheese, while the brie melts into a luxurious, velvety sauce. Topped with crispy, buttery panko breadcrumbs, every bite is a perfect mix of creamy, cheesy, and crunchy.

Why You’ll Love This Recipe:

• Quick & Easy – Ready in about 20-25 minutes.
• Indulgent & Flavorful – The beer adds depth, and the brie makes it extra creamy.
• Perfect for Small Batches – This serves 2-3, making it ideal for a cozy dinner.

Tips for the Best Brie & Beer Mac and Cheese:

• Choose the Right Beer – Stick to light beers or ales to avoid overpowering bitterness.
• Remove the Brie Rind – This ensures a smooth, creamy sauce.
• Broil for Extra Crunch – A quick broil will give you that golden, crispy top layer.

Storage & Reheating Tips

• Storage: Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Reheat in a saucepan over low heat, adding a splash of milk or beer to help loosen the sauce. Stir frequently until warmed through. Alternatively, microwave in 30-second intervals, stirring between each, until hot. If reheating a larger portion, cover with foil and bake at 350°F for about 15 minutes.

Brie & Beer Mac and Cheese

Yield: 2-3

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Print

Ingredients

For the Mac and Cheese:

• ½ lb (8 oz) pasta (elbows, shells, or cavatappi)
• 1 tbsp unsalted butter
• 2-3 cloves garlic, minced
• 1 tbsp all-purpose flour
• ½ cup beer (any light beer or blonde ale)
• ½ cup whole milk
• 7-8 oz brie cheese, rind removed, cut into chunks
• 1 tbsp Dijon mustard (optional, for depth)
• ¼ cup freshly grated parmesan cheese
• Salt and black pepper, to taste

For the Topping:

• ½ cup panko breadcrumbs
• 1 tbsp unsalted butter

Instructions

1. Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
2. In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant (about 30 seconds). Whisk in the flour and cook for another 30 seconds to 1 minute until it turns slightly golden.
3. Slowly pour in the beer while whisking constantly. Let it simmer for 1-2 minutes to cook off some of the alcohol and allow the flavors to meld.
4. Lower the heat and stir in the milk. Continue whisking until slightly thickened.
5. Add brie chunks. Stir continuously until the cheese melts into a smooth, creamy sauce. Stir in the parmesan cheese until fully melted.
6. Stir in the Dijon mustard (if using), salt, and black pepper. Add the drained pasta and toss until evenly coated in the cheese sauce.
7. In a separate pan, melt 1 tbsp butter over medium heat. Toss in the panko breadcrumbs and stir constantly until golden brown (this happens quickly!). Remove from heat.
8. Sprinkle the crispy panko topping over the mac and cheese and serve immediately. If you prefer a crispier top, pop it under the broiler for 1-2 minutes before serving.