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

Cook Time 3

Total Time 3 10

Servings

Calories 531kcal

Author Jennifer Draper

Ingredients

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
1/2 cup stout beer
2 cups milk
2 cups shredded cheese

Instructions

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 1/4 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

Notes

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

Nutrition