Build-Your-Own Macaroni & Cheese


In the second part of our Cooking with Beer series, we're sharing our coveted macaroni and cheese recipe. Creamy, cheesy, and chock full of delicious beer - this might just be the very best mac n' cheese you'll ever have.

Like the name says, you can build the macaroni and cheese any way you like it. In our version we included some marinated chicken, tomatoes, spinach and bacon. If you're unable to get your hands on our session IPA, Patio Pounder, feel free to substitute it with your favorite American Blonde Ale or another session IPA.


Build Your Own Macaroni & Cheese

2 Servings, 45 minutes plus marinating time


6 oz of macaroni - cooked al dente

Up to 2 oz of add-on ingredients

Beer-Herb Chicken

  • 4 oz chicken breast

  • 1 tablespoon dried oregano

  • 1 teaspoon dried thyme

  • 1 tbsp ground black pepper

  • 1 tbsp kosher salt

  • ½ cup vegetable oil

  • 5 oz Patio Pounder by Twisted Pine Brewing


Cheese Sauce

  • ½ cup butter

  • ¾ cup all purpose flour

  • 2 cups heavy cream

  • 10 oz Patio Pounder by Twisted Pine Brewing

  • ¾ cup shredded mozzarella

  • ¾ cup shredded cheddar

  • ¾ cup shredded parmesan



Marinate the Chicken

Mix the dried oregano, dried thyme, black pepper, kosher salt, vegetable oil, and Patio Pounder in a large bowl. Pat the chicken breast dry with paper towels and put in the bowl of marinade. Cover and refrigerate for 30 minutes or up to 24 hours.

Cook the Chicken

Preheat the oven to 350°F

Drain and discard marinade. In a large oven-safe pan, heat a drizzle of vegetable oil on medium-high until hot. Add the marinated chicken and cook 3-5 minutes per side until browned. Place pan, with chicken, in the oven for 10 minutes or until cooked through. Transfer chicken to a cutting board and let rest for 5 minutes before slicing into bite sized pieces.

Make the Cheese Sauce

In a medium saucepan, heat butter on medium-high heat until melted. Add flour to the butter and stir with a whisk until you get a smooth, thick paste - about 3-5 minutes. Pour the heavy cream and Patio Pounder in slowly, whisking constantly to avoid clumps. Add the mozzarella, cheddar, and parmesan and stir until cheese has fully melted and mixture is smooth. Take off the heat and set aside.

Assemble and Bake the Macaroni & Cheese

In an ovenproof dish or pan, gently mix the cooked macaroni, sliced chicken, and any other add-ons until well combined. Pour the cheese sauce over the macaroni mixture and place in the oven to bake for 10 minutes or until golden brown.

Best enjoyed with a pint of Patio Pounder!