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Rich, creamy and just a bit boozy, this recipe for mac & beer cheese in pretzel bowls is the ultimate comfort food upgrade. A velvety blend of cheddar, cream and beer coats every bite of pasta, while crisp pretzel rolls serve as the perfect edible bowls. This dish brings together the indulgence of pub-style mac with the fun of hands-on eating. It’s perfect for game day, Oktoberfest or whenever you want something seriously satisfying.
Mac & beer cheese in pretzel bowls is rich, creamy and packed with flavor. It combines cheesy pasta with beer and pretzel rolls for the ultimate comfort meal.
If you enjoy this recipe, you might also like cider brined turkey breast, Instant pot leftover turkey wild rice casserole or pesto crusted salmon filets.
Why You’ll Love It
Pub-style comfort: The beer and cheddar combo delivers rich, nostalgic flavor.
Fun to eat: The edible pretzel bowls are a playful and satisfying twist.
Crowd-pleasing: Everyone loves mac and cheese, and this version is extra special.
Easy to serve: No extra dishes needed. Just grab a bowl and dig in.
Customizable: Add sausage, jalapeños or other toppings to make it your own.
Mac & Beer Cheese in a Pretzel Bowl Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pretzel rolls: Serve as edible bowls for a unique presentation and chewy contrast.
Pasta: Cellentani or cavatappi hold the cheese sauce perfectly.
Unsalted butter: Creates a rich base for the roux.
All-purpose flour: Helps thicken the cheese sauce.
Spices: Onion powder, black pepper, ground mustard, cayenne, paprika, and nutmeg add warmth and flavor depth.
Heavy whipping cream: Adds richness and a silky texture.
Beer: Infuses the sauce with malty depth and savory balance.
Sharp cheddar: The main cheese, for bold cheesy flavor.
Panko/pretzel topping: A mix of panko and crushed pretzels toasted in butter for crunch.
How to Make Mac and Cheese with Beer in a Pretzel Bowl
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the pretzel rolls: Hollow out the rolls without breaking the sides or bottoms.
Make the roux: Melt butter, add flour and whisk until toasted and nutty.
Add liquids: Gradually whisk in cream, then beer, and bring to a low boil until thickened.
Season the sauce: Stir in spices and seasonings.
Add cheese: Stir in the shredded cheddar until melted and smooth.
Mix with pasta: Fold the cooked pasta into the cheese sauce.
Fill the bowls: Spoon mac and cheese into the hollowed-out pretzel rolls.
Make the topping: Toast panko and crushed pretzels in butter until golden.
Finish and serve: Sprinkle the toasted topping over the filled pretzel bowls and serve right away.
Substitutions and Variations
Cheese blend: Try using gouda, fontina or Monterey Jack.
Beer options: Use a lager, ale or non-alcoholic beer to taste.
Protein boost: Add cooked bacon, sausage or shredded chicken.
Serving Suggestions
With other comfort food bites: Enjoy sausage and tortellini soup or bacon wrapped tater tots too.
With a salad: Lemon and parmesan chopped salad or peach panzanella would be tasty sides.
Drink pairing: Serve up a cold beer with your mac and beer cheese, or perhaps you’d prefer to whip up watermelon white wine slushies.
How to Store Pretzel Bowls with Mac & Cheese
Store: This appetizer is best served right away. Over time the beer cheese sauce for macaroni will leak through the bread! This is why it’s best to serve it in a bowl to catch any drips. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freeze: I don’t recommend freezing these.
Reheat: To reheat, add the leftover mac and cheese to a pot with some milk (a little at a time) and warm it up over a medium heat. Adding the milk to the mac and cheese helps the cheese to “re-activate” without the greasy separation.
Top Tips
Use fresh pretzel rolls: Day-old rolls may crack or crumble.
Hollow carefully: Keep a sturdy base to avoid leaks.
Toast the flour: Let the roux cook long enough to remove raw taste.
Mac & Beer Cheese in Pretzel Bowls FAQs
Yes, you can make the sauce and pasta ahead. Reheat gently before assembling.
Yes, but the crunchy topping adds a nice contrast to the creamy pasta.
A medium-bodied beer like lager or amber ale works well without overpowering the beer mac and cheese mini pretzel bread bowl recipe.
No, regular rolls work too, but pretzel rolls give the best flavor and structure in these Oktoberfest appetizers.
Mac & Beer Cheese in a Mini Pretzel Bowl Recipe
Mac & Beer Cheese in Pretzel Bowls
Equipment
Ingredients
- 12 pretzel rolls, I used Pretzilla burger buns
- 1 Pound pasta, cellentani, cavatappi or similar, cooked according to box instructions
- ½ Cup unsalted butter
- ½ Cup all purpose flour
- ½ Tablespoon salt
- 1 Teaspoon onion powder
- ½ Teaspoon black pepper , freshly ground
- ½ Teaspoon ground mustard
- ¼ Teaspoon cayenne pepper
- ¼ Teaspoon ground paprika
- 1 Pinch ground nutmeg
- 2 Cups heavy whipping cream
- 2 Cups beer
- 6 Cups sharp cheddar, sharp, freshly shredded
For the Topping
- 2 Tablespoons unsalted butter
- ¼ Cup panko , unseasoned
- ¼ Cup pretzels , crushed, salted
Instructions
Prepare the Pretzel Bowls
- Using a small, serrated knife, carefully cut a circle into the top of your pretzel rolls. I find it’s easiest to cut at an angle in a cone shape. Don't go all the way to the bottom because you don’t want to puncture the sides or the bottom of the bread bowls.
- Once the top of the rolls have been removed, place them in a resealable bag so they can be served along with the beer mac later. Gently pull out pieces of the bread with your fingers, making sure to leave at least ½ inch on all sides of the bowl. If you accidentally rip out too much or make a hole, no worries. Use a piece or 2 of the bread you’ve been pulling out to push into the hole and mend it. Put the cut bread bowls into a resealable bag as you did with the tops so they stay as fresh as possible while you cook the mac and cheese. Set aside.
Make the Mac and Beer Cheese
- In a large pot, melt the butter over medium heat. Slowly sprinkle in the flour, whisking until combined. Allow the flour to toast in the butter for 2 to 3 minutes. It will start smell nutty and begin to brown when it’s toasted.
- Gradually add heavy whipping cream and then the beer, whisking the entire time. Bring mixture up to a low boil, continuously whisking until it has thickened. This takes about 10 minutes.
- Remove from heat and add salt, garlic powder, onion powder, black pepper, ground mustard, cayenne, paprika, and nutmeg. Stir to mix.
- Add in shredded cheddar and stir until it has completely melted, forming your cheese sauce.
- Add cooked pasta to the sauce and stir with a wooden spoon until it is spread throughout.
- Fill each pretzel roll with the beer mac and cheese mixture.
Make the Panko Pretzel Topping:
- In a small pan over medium heat, melt butter. Add panko and crushed pretzel. Stir, coating the crumb mixture in the butter. Continue stirring for 3 to 5 minutes, or until browned.
- Sprinkle some of the crumb mixture on top of each of the prepared macaroni-filled bread bowls.
Notes
Hollow carefully: Keep a sturdy base to avoid leaks.
Toast the flour: Let the roux cook long enough to remove raw taste.
Nutrition
Whether you’re cooking for a group or treating yourself to something next-level, mac & beer cheese in pretzel bowls is a winner. The tender pasta, creamy sauce and chewy, salty bread bowls make every bite a comfort food dream. It’s easy to make, fun to eat and guaranteed to impress. Try it with your favorite beer, mix up the cheeses or load it with add-ins to make it totally your own.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
There was no leftovers. It was so good! 🙂
So easy to make and it tastes exceptionally good!
I never would have thought of putting these two things together. It sounds and looks amazing though. I might have to try it.
Alright this is genius! I will definitely have to try this!
I wish I could dive into this bowl right now. This looks incredible!
Oh my gosh, yum, I would love this so much! I need to try it out.
OMG this looks so good! Kind of fancy too but not really yummy
Saving this for our Oktoberfest party this year. Looks so good.