Garlic, Bacon, and Beer Macaroni and Cheese combines pub cheese, crispy bacon, and garlic for an unforgettable baked mac and cheese. This rich, savory dish has become a family favorite and may just be the best gourmet mac and cheese you’ll ever make. Try it once and you’ll be hooked.
This recipe is bold and indulgent—definitely worthy of loosening the belt a notch. It’s a celebration of flavors: smoky bacon, savory garlic, sharp cheddar, and the deep, malty notes of stout beer all come together in a creamy, baked classic.
I take cooking with beer seriously; it adds a complex, toasty depth that transforms ordinary dishes.
Reasons to love beer macaroni and cheese with bacon:
- Garlic
- Bacon
- Beer
- Macaroni and Cheese
Let that list sit for a moment—doesn’t it sound irresistible? The combination is simple and brilliant.
I first served this for a Fourth of July meal alongside whole grilled snapper and a mixed berry shortcake. The mac and cheese was the hit of the table, bringing creamy, garlicky comfort with a hint of hoppiness from the stout.
This dish is garlicky and hop-forward in the best possible way—deep, savory, and balanced by creamy cheese. If you love big flavors, commit to making it; you won’t regret it.
Where this bacon and mac and cheese came from
This recipe evolved by combining a classic macaroni-and-cheese foundation with elements from a cheddar-beer pumpernickel dip: specifically, stout beer and pub-style spreadable cheddar. Adding garlic, fresh thyme, and plenty of bacon completes the flavor profile.
The method is familiar: make a roux, add milk and beer, melt in cheeses, fold in pasta, top with a crisp crumb-and-bacon topping, then bake. Variations in cheese types and ratios let you adapt the base to taste.
Steps to make Garlic, Bacon, and Beer Macaroni and Cheese
- Cook the pasta.
- Prepare the cheese sauce with a roux, milk, stout, garlic, thyme, and cheeses.
- Combine the pasta and sauce in a baking dish.
- Top with panko, butter, thyme, and remaining bacon.
- Bake until bubbly and golden.
What is pub cheese?
Pub cheese is a soft, spreadable cheddar-style cheese commonly sold in tubs. It’s popular in parts of the U.S., especially New England, and is often served with crackers. Brands vary by region; Wispride, Merkts, and Kaukauna are all examples that work well in this recipe.
Use the plain variety rather than specialty flavored versions (like port wine) unless you want that specific profile. I’ve used several brands successfully; avoid varieties you don’t like the taste of, since the spread contributes noticeably to the sauce.
Beer substitutions
The stout beer gives this dish a distinct, roasty depth that’s central to its character. The alcohol cooks off during baking, so it’s kid-friendly once finished. If you prefer not to use beer, substitute an equal amount of chicken or vegetable stock—your mac will still be delicious, though less stout-forward.
Make-ahead tips
This mac and cheese can be made ahead. To retain creaminess when reheating, stir in about 1/4 cup of milk before warming. I don’t recommend adding more beer for reheating—the original amount is enough for flavor, and extra stout can darken the dish.
Vegetarian option
Make it vegetarian by substituting tempeh bacon or a plant-based bacon alternative. Fry until crisp and use in place of the pork bacon for a similar smoky crunch.
What to serve with it
This dish works as either a hearty main or a rich side. If served as a side, pair it with grilled pork or chicken. As a main course, choose lighter sides such as salads or roasted vegetables to balance the richness. It’s also perfect for game day—serve it with whatever crowd-pleasing sides you prefer.
- Grilled pork or chicken
- Roast chicken with lemon and garlic
- Grilled mushrooms or roasted asparagus
- Fresh green salads like arugula and cucumber or a blueberry balsamic salad
Handy tips
- If you must use dried thyme, reduce the amount to 1/4 tsp in the sauce and a couple pinches in the topping.
- Don’t overcook the cheese sauce—heat until the cheese is mostly melted; the hot pasta will finish melting it and keep the sauce silky.
- When starting the sauce, cook the garlic briefly in the roux before adding liquids so it develops flavor without tasting raw.
That’s it: Garlic, Bacon, and Beer Macaroni and Cheese—rich, bold, and utterly addictive. Try it once and you’ll understand why it became a household staple.
More macaroni and cheese ideas
- Bacon and Boursin Macaroni and Cheese
- Coconut Shrimp Macaroni and Cheese
- Cranberry Chorizo Macaroni and Cheese
- Fried Salsa Verde Macaroni and Cheese Balls
- Jalapeño and Chorizo Macaroni and Cheese
- Basic Creamy Macaroni and Cheese
- Portobello, Spinach, and Smoked Gouda Mac and Cheese
- Pulled Pork Macaroni and Cheese with Crispy Bacon and Herb Topping
- Wine and Thyme Mac n Cheese
If you enjoy this, check the Basic Creamy Macaroni and Cheese recipe as a helpful guide for mastering mac and cheese techniques.
Garlic, Bacon, and Beer Macaroni and Cheese
Ingredients
- 6 strips bacon cooked and crumbled, divided
- 4 Tbsp unsalted butter divided
- 3 Tbsp all-purpose flour
- 2 large cloves garlic minced
- 1 ½ tsp fresh thyme leaves divided
- 2 cup milk
- ¾ cup stout beer such as Guinness
- 1 tsp kosher salt
- pinch fresh cracked pepper
- 2 cup shredded sharp cheddar cheese
- ½ cup sharp cheddar cheese spread pub-style spreadable cheese
- 8 oz elbow macaroni
- ½ cup panko breadcrumbs
- Garnish: fresh thyme leaves and a pinch of barbecue seasoning
Instructions
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Heat oven to 350°F. Bring a large pot of water to a boil.
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In a medium saucepan, heat 3 tablespoons butter with the flour over medium heat, whisking until bubbly. Cook 2 minutes.
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Add the garlic and 1 teaspoon thyme and cook an additional minute. Slowly whisk in the milk and beer.
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Heat, stirring constantly, for a couple minutes until warm and a little steamy.
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Reduce heat to medium-low, add both cheeses, salt, and pepper, and cook, whisking, until smooth. Remove from heat and stir in half the bacon.
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Cook the macaroni to al dente in salted water (this can be done while making the sauce). Drain and add to the cheese sauce. Transfer to a 2-qt baking dish.
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In a small saucepan, melt the remaining 1 tablespoon butter. Add the panko, remaining 1/2 teaspoon thyme, and remaining bacon. Sprinkle over the macaroni.
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Bake at 350°F for 20–25 minutes until bubbly. Serve garnished with fresh thyme and a pinch of barbecue seasoning. Yield: 6–8 servings.
Notes
Nutrition
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