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Pumpkin Beer Macaroni and Cheese

This amazing, rich Macaroni and Cheese is loaded with tangy Pumpkin Beer and creamy, spiced, Pumpkin Puree!

Pumpkin Beer Macaroni and Cheese | Fabtastic EatsI’m clearly loving all things Pumpkin right now, (have you tried the Pumpkin Pecan Waffle Candle from Bath and Body Works? ohmygahhhhh), and it was absolutely killing me, (no I’m not being dramatic) that I moved so far from a Trader Joe’s that I couldn’t get my hands on the Pumpkin Body Butter!! I keep hearing rave reviews and I thought I was going to miss it. Wahhh. BUT this AMAZING world of blogging has introduced me to some of the greatest friends, and a couple have offered to mail me some. If it’s possible to send out a virtual hug, they getting a HUGE one from me. I feel so lucky!

Pumpkin Beer Macaroni and Cheese | Fabtastic EatsIn other news. My husband hit a deer, with our brand new 3 month old car. Wahh. I love this car so much, its like my 3rd baby. Yes, I am one of thooooose. I’m really bummed. (Obviously HE is okay if I’m complaining about the car.)

Pumpkin Beer Macaroni and Cheese | Fabtastic EatsSo! Pumpkin Beer Macaroni & Cheese…not just Pumpkin Flavored Beer, that too, but an actual full can of pumpkin puree. It’s insane. I made this a couple times for game days, and it’s always a hit. People love it. I will say, you must like the tang of beer to really, fully enjoy this, because you definitely taste it. The pumpkin shines through as well, it’s definitely not hidden. The combination of the beer, and the pumpkin, and all.that.cheeeese, oh its utter, creamy, perfection. Do this.

Pumpkin Beer Macaroni and Cheese | Fabtastic Eats

Pumpkin Beer Macaroni and Cheese

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This amazing, rich Mac and Cheese is loaded with tangy Pumpkin Beer and creamy, spiced, Pumpkin Puree!

Ingredients

  • 8 cups dry elbows
  • 6 Tablespoons Butter
  • 6 Tablespoons Flour
  • 4 cups milk
  • 24 ounces pumpkin flavored beer
  • 24 ounces (10 cups) Freshly grated Extra Sharp Cheddar
  • 2 1/2 cups freshly grated Parmesan cheese
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons pumpkin pie spice
  • 15 ounce can pumpkin puree

Directions

  1. Fill a large pot with water and cook pasta according to instructions on the box. Only cook until al dente, you don't want to overcook it, because the beer cheese sauce will cook them further.
  2. In a separate large pot, over medium-high heat, add the butter. Cook until melted and bubbling.
  3. Whisk in the flour, creating a roux, until golden brown, 1-2 minutes.
  4. Add the beer and milk, whisking constantly. Bring to a simmer and add the cheeses.
  5. Reduce heat to medium-low, continue stirring 4-5 minutes until cheese is fully melted and the sauce begins to thicken.
  6. Stir in the cayenne and pumpkin pie spice.
  7. Mix in the pumpkin puree and cook 3-4 minutes longer.
  8. Preheat oven to 375 degrees.
  9. Strain your pasta, and pour it into a large pan. Pour the beer cheese sauce on top and mix into the pasta.
  10. Optional--you can add some panko bread crumbs on top if you like some crunch. We prefer it creamy!
  11. Cover the pan with tin foil and Pop into the oven for 20-25 minutes.
  12. Remove and allow to cool. If the sauce still seems soupy, don't fret! As it sits, it thickens and absorbs into the pasta. Enjoy!

Notes

This make a HUGE amount. Perfect size for a large get together or party! Feel free to cut this recipe in half for your family!

Highly adapted from How Sweet It is

Come join Mac and Cheese Mania at Rachel Cooks and Nutmeg Nanny sponsored by Door to Door OrganicsΒ andΒ OXO – Win prizes!

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12 Comments

  • Reply Julia

    I am a lover of mac and cheese–this is a great idea to use pumpkin! Trying this out soon!

    October 9, 2013 at 8:20 pm
  • Reply Tracey

    I seriously cannot wait to get my hands on the pumpkin body butter! I’m down at the in-laws housesitting this week but as soon as I get home I’m heading straight to Trader Joe’s πŸ™‚

    This mac and cheese looks so amazing – creamy and rich and such a gorgeous color. Need it!!

    October 10, 2013 at 2:42 am
    • Reply Alaina

      I can’t wait to get it eitherr! Thanks so much for offering! :*

      October 11, 2013 at 2:15 am
  • Reply Nutmeg Nanny

    Wow! This is such a brilliant idea πŸ™‚ two of my favorite things combined! I cannot wait to try this

    October 16, 2013 at 2:33 am
    • Reply Alaina

      ooh thank you! I LOVED your rosemary mocktail too..I can only imagine how good that smelled!!

      October 17, 2013 at 1:04 pm
  • Reply Rachel Cooks

    HOW DID I MISS THIS RECIPE?! Mac & Cheese, Beer, and Pumpkin happen to be three of my favorite things. Pinning to my mac & cheese board! πŸ™‚

    October 20, 2013 at 7:25 pm
    • Reply Alaina

      hahahah thank you! πŸ™‚ (A few of my favorite things too..that happen to make a great combo!)
      Umm Mac & Cheese board?! What..going now!

      October 21, 2013 at 5:32 pm
  • Reply Cid

    I hope that is meant to be 8oz of elbows and not 8 cups or I very clearly did not get enough Elbows.

    November 28, 2013 at 5:52 pm
    • Reply Alaina

      oh no! It is 8 cups, its a huge recipe that makes a large amount! But you can half it or quarter it easily, so use what you’ve got for the elbows and just cut everything else down as well. Enjoy!

      November 30, 2013 at 4:40 am
  • Reply Christina

    Should it be 24oz. of cheddar or 10 cups of cheddar? 24oz. = 6cups?

    November 28, 2014 at 9:23 am
    • Reply Alaina

      I would stick with the 24 ounces. the 10 cups is a rough measurement, probably based on how thick I shred the cheese

      December 3, 2014 at 11:47 am
  • Reply 20 Pumpkin Beer Recipes | woe and whimsy

    […] Nothing says comfort on a crisp fall night lie this pumpkin beer mac and cheese.(via Fabtastic Life) […]

    October 4, 2015 at 10:03 pm
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