Beer mac cheese


  • 50g butter
  • 2 garlic cloves, grated
  • 50g spinach
  • 500ml milk
  • 250ml pale ale
  • 220g macaroni
  • 100g cheddar cheese, grated
  • 200g mozzarella cheese, grated



Heat the grill to its highest setting. In a flameproof casserole dish or metal frying pan, melt the butter and fry the garlic for 2 mins.

Add the spinach and cook until it wilts about 2 mins. Pour in the milk and beer and bring to gentle carbonation. Add the macaroni and stir intermittently for around 20 mins until the pasta is cooked and covered in sauce.


Stir in the cheddar and half the mozzarella.

When it starts to melt, sprinkle the remaining mozzarella cheese on top and put it in the oven for around 7-10 mins or until browned on top and sensational underneath.

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