Loaded Mac and Cheese

Loaded mac and cheese tastes sublime. Crispy pieces of bacon and tender macaroni are thoroughly enveloped in a creamy, cheesy bechamel sauce. And if combining Parmesan and extra-sharp cheddar is a masterstroke, marrying those flavors with ale and bacon is sheer genius. Loaded mac and cheese is one of those recipes to make with beer that will convince anyone that cheese and ale are a winning combination.

This recipe is one of recipes that will satisfy your taste buds any day, any time. Pair it with cozy weeknight dinners, make it alongside other game-day potluck recipes or bring this cheesy delight to your next potluck. Just don’t expect to leave with leftovers.

Loaded Mac and Cheese Ingredients

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• Pasta: Given that it’s in the name, macaroni is the classic choice for most of our best mac and cheese recipes. But don’t let that stop you from using your favorite short pasta shape in this recipe. Penne, shells, fusilli or cavatappi are all fantastic options.
• Bacon: Adding bacon to mac and cheese is one of the easiest ways to jazz up the beloved comfort dish.
• Garlic: Three minced garlic cloves bring a bold, garlicky taste to mac and cheese. (Wondering how to mince garlic for mac and cheese? We like using a microplane ribbon grater for flaky garlic with lots of flavor.)
• Flour: Flour is an essential ingredient in basic white sauce recipes. It thickens the cheesy sauce to the perfect consistency.
• Milk: We use 2% milk for this loaded mac and cheese recipe. For an unapologetically indulgent version, use half-and-half or heavy cream to make the creamiest, most decadent loaded mac and cheese.
• Beer: A rich brown ale with malty, nutty caramel notes add depth to the cheese sauce. If you don’t want to use beer, you can substitute chicken broth.
• Cheeses: A combination of extra-sharp cheddar and Parmesan cheeses makes this loaded mac and cheese sauce anything but boring! Avoid buying pre-shredded cheese, which may save time but just isn’t worth it. Grating the cheese yourself ensures even melting and better flavor.
• Green onions: Green onions are baked into the mac and cheese and used as a garnish to give the dish a colorful finish.

Directions

Step 1: Cook the pasta

Preheat the oven to 375°F. Cook the pasta according to the directions on the package for al dente. Drain and set aside.

Editor’s Tip: Whether you’re whipping up pasta salad, baked ziti or mac and cheese, cooking the pasta to al dente is the secret to avoiding soggy pasta that disintegrates to mush.

Step 2: Cook the bacon

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While the pasta cooks, cook the bacon over medium heat in a 10-inch cast-iron or ovenproof skillet. Once crisp, remove the bacon to a paper towel-lined plate to drain.

Step 3: Make the sauce

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In the same skillet, cook and stir the garlic for 30 seconds. Stir in the flour until blended. Gradually whisk in the milk and beer. Bring the mixture to a boil, stirring constantly. Cook until thickened, two to three minutes.

Step 4: Add the cheese and bake

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Stir in the cheeses until they’re blended into the sauce. Add the macaroni, green onions, salt, pepper and half the bacon to the skillet. Stir to combine.

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Bake, uncovered, for 15 to 20 minutes. Top with the remaining bacon and additional green onions before serving.

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Recipe Variations

• Skip the beer: Use chicken or vegetable broth for an alcohol-free loaded mac and cheese.
• Add mustard: A drop of Dijon mustard adds a slight tanginess that complements the cheese and beer à la beer cheese dip.
• Swap out the bacon: Turkey bacon, crumbled sausage meat, pulled pork or shredded chicken are all fantastic substitutions for bacon in this recipe.
• Give it crunch: Top your loaded mac and cheese with panko bread crumbs or crushed pretzels for extra texture and added crunch.

How to Store Loaded Mac and Cheese

You could wrap the skillet in foil and pop it in the fridge, but it will take up a lot of space. Instead, transfer the cooled mac and cheese to an airtight container and store it in the refrigerator. It will keep for up to four days, assuming you don’t finish it all first.

Can you make loaded mac and cheese ahead of time?

There are two ways to make mac and cheese in advance. Either fully cook and reheat it according to the instructions outlined below, or prep the recipe and bake it on the day you plan to serve it. If you’re going this second route, a few words to the wise: Undercook the pasta ever so slightly so it doesn’t become soggy, and take the dish out of the fridge at least 20 minutes before baking. It won’t cook properly if it’s fridge-cold.

Can you freeze loaded mac and cheese?

You can freeze mac and cheese in a freezer-safe container for up to three months. Divide it into single serving sizes to make it easier to thaw, reheat and enjoy. Thaw frozen mac and cheese in the fridge overnight, or thaw it quickly in the microwave.

How do you reheat loaded mac and cheese?

There are a few options for reheating mac and cheese. The best option is to bake it in the oven at 350° for 20 to 25 minutes or until heated through. If you’re short on time (or famished), stick it in the microwave or pop it in a skillet. Make sure to stir the mixture from time to time for even heating. If the mac and cheese looks a little dry, add a splash of milk.

Loaded Mac and Cheese Tips

What are the best cheeses for mac and cheese?

As with most melty cheese recipes, bolder is better for mac and cheese. You want cheeses that can hold up to the ale’s rich, malty flavor and the bacon’s salty, savory taste. Try smoked Gouda, Gruyere, Grana Padano, Brie or goat cheese. That said, feel free to mix it up with a milder cheese like Colby, mozzarella or mild cheddar.

How do you keep mac and cheese creamy?

Baked mac and cheese will lose its creamy consistency if it dries out, so make sure to add enough liquid to the sauce. The joint forces of milk and ale should keep this loaded mac and cheesy at a perfect ooey-gooey consistency. When the skillet goes into the oven, the sauce should look thin with a soup-like texture. It’ll thicken as it bakes in the oven.

What can you serve with loaded mac and cheese?

Loaded mac and cheese is a versatile recipe that doubles as a hearty side dish or a cozy, comforting main. As a main meal, loaded mac and cheese is phenomenal with light sides like coleslaw, glazed ranch carrots, garlic knots or cherry tomato salad. Any combination of green salads and roasted veggies make lovely sides.

As a quick and easy side dish, loaded baked mac and cheese hits the spot when served with pulled pork, Kansas City-style ribs, hot dogs, steak tips or barbecued chicken salad sandwiches. When the temperature dips, this mac and cheese tastes amazing with warming stew recipes and casseroles.