Mac & Beer Cheese in Pretzel Bowls
This cheesy, beer-infused mac and cheese served in soft pretzel rolls is a show-stopping comfort dish. With creamy cheddar sauce and crispy topping, it hits every craveable note. It’s rich, cozy and perfect for sharing.
Servings: 12
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
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.
Hollow carefully: Keep a sturdy base to avoid leaks.
Toast the flour: Let the roux cook long enough to remove raw taste.
Nutrition
Calories: 512kcal | Carbohydrates: 13g | Protein: 17g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 858mg | Potassium: 244mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1658IU | Vitamin C: 3mg | Calcium: 449mg | Iron: 1mg
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