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Slow Cooker Beer Mac and Cheese

Slow Cooker Beer Mac & Cheese

Slow Cooker Mac and Cheese is amazing on it's own, but when you add your favorite beer you end up with a grown-up comfort food you'll want to make again and again.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 531kcal


For pasta:

  • 1 pound beef stew meat
  • 1 cup beef broth
  • 1 cup stout beer
  • 1 tablespoon worcestershire pub burger seasoning
  • 14.5 oz can fire-roasted tomatoes
  • 8 oz pasta noodles for later (see note)

For cheese sauce:

  • 3 tablespoons butter
  • 2 tablespoons flour
  • ½ cup stout beer
  • 2 cups milk
  • 2 cups shredded cheese


  • Add all pasta ingredients except for noodles to slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8 until meat is cooked through
  • Stir in pasta noodles and return slow cooker to high for 15-45 minutes (see note) until liquid is absorbed and noodles are al dente (add more liquid ¼ cup at a time if needed)
  • In the meantime, melt butter in saucepan over medium high heat
  • Whisk in flour until smooth
  • Slowly whisk in beer (keep whisking so you don't get lumps) and let simmer for 2-3 minutes
  • Slowly stir in milk while continuing to whisk and then let simmer while whisking occasionally until thickened (about 4-6 minutes)
  • Stir in cheese and remove from heat
  • Add salt and pepper to taste if desired
  • Stir cheese sauce into finished pasta and serve


Note about pasta: use an elbow noodle for best results. I recommend the Barilla Pronto! noodles for the best result in the slow cooker.
Cooking notes: I cooked this on low for 7 hours then on high for 25 minutes with the pasta noodles


Calories: 531kcal | Carbohydrates: 40g | Protein: 37g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 632mg | Potassium: 434mg | Fiber: 1g | Sugar: 7g | Vitamin A: 780IU | Vitamin C: 1.7mg | Calcium: 323mg | Iron: 3.2mg