Pumpkin Head Beer Macaroni & Cheese

Ladies and gentlemen, Pumpkin Head season has arrived! Because it is my favorite beer I have been holding onto an amazing Taste of Home recipe to try and this past weekend was the perfect occasion, it was slightly chilly, we had another couple over, and fontina cheese was on sale!


I of course tweeked the recipe a bit, but this is pretty much word for word the recipe I tore from a magazine at my mother in law’s house!


  • 1 package (16 ounces) elbow macaroni
  • 1/4 cup butter
  • 3 garlic cloves, crushed
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground mustard
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2-1/2 cups 2% milk
  • 3/4 cup Pumpkin Head Beer
  • 1/4 cup heavy whipping cream
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded fontina cheese
  • 2 tablespoons grated Parmesan cheese, divided
  • 6-7 bacon strips, cooked and crumbled

Cook macaroni according to package directions, drain when still firm, but done. Meanwhile, in a large pan, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted.
Stir macaroni into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.
Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

This has now replaced my old “go to” mac and cheese recipe. I expect to see it often around my house!

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