Beer Mac n Cheese Soup

Beer Mac n Cheese Soup
With the weather getting cooler soups have been on my mind more often and with it being October I have been thinking about recipes that use beer for an Oktoberfest inspired menu. With that in mind it seemed like the perfect opportunity to make a beer mac n cheese soup! I had been planning on making a mac n cheese inspired soup for a while but when I last made the ale and cheddar soup I figured that a beer mac n cheese soup would be even better! This recipe is actually pretty similar to the ale and cheddar soup recipe with the primary difference being the addition of elbow macaroni and some extra cheese so that it tastes like a really creamy bowl of mac n cheese! I completed my mac n cheese soup meal off with some soft and chewy pretzel rolls, complimenting the Oktoberfest theme.

Beer Mac n Cheese Soup
If you would like to make the soup a little healthier you can always add more vegetables like broccoli or peas, etc.

Beer Mac n Cheese Soup

Beer Mac n Cheese Soup

Beer Mac n Cheese Soup

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 4

All of the flavours of mac n cheese in the form of a hot bowl of soup!

  • 6 strips bacon, cut into 1 inch slices (or 1 tablespoon oil)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 jalapeno pepper, diced
  • 2 cloves garlic, chopped
  • 1/4 cup flour (rice flour for gluten free)
  • 2 cups chicken broth or chicken stock or vegetable broth
  • 1 (~12 ounce) bottle/can beer (gluten free for gluten free)
  • 1 pinch nutmeg
  • 1 teaspoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 cup elbow macaroni (gluten free for gluten free)
  • 1/2 cup heavy cream
  • 3 cups cheddar cheese, shredded
  • cayenne, salt and pepper to taste
  1. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1 tablespoon of the grease in the pan.
  2. Add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Mix in the flour and let it cook for 2-3 minutes.
  5. Add the broth, beer, nutmeg, mustard, worcestershire sauce, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
  6. Add the cream and cheese and cook until the cheese has melted without bringing it back to a boil.
  7. Season with cayenne, salt and pepper to taste.

Slow Cooker: Implement step 1, optionally implement steps 2-3 or skip ahead and implement step 4, place everything except the pasta, cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the pasta, cooking on high until al-dente, about 20-30 minutes, and mixing in the cream and cheese until the cheese melts.

Pretzel Rolls

Prep Time: 10 minutes Rise Time: 2 hours Cook Time: 25 minutes Total Time: 2 hours 35 minutes Servings: 8

Quick and easy pretzel rolls for any occasion.

  • 2 3/4 cups bread flour
  • 1 envelope quick-rising yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon celery seeds
  • 1 cup plus 2 tablespoons hot water (125°F to 130°F)
  • 8 cups water
  • 1/4 cup baking soda
  • 2 tablespoons sugar
  • 1 egg white, beaten to blend (glaze)
  • Coarse salt
  1. Mix the bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and gradually pour in the hot water until it forms an elastic dough.
  2. Place the dough in a greased bowl and cover until it has doubled in size, about 1-2 hours.
  3. Punch the dough down, form it into 8 balls cutting a x on the top of each with a serrated knife, cover and let rise until double in size, about 1-2 hours.
  4. Bring the water to a boil, add the baking soda and sugar and cook the rolls for 30 seconds per side.
  5. Place the rolls on a greased baking sheet, brush the tops with the egg, sprinkle on some salt and bake in a preheated 375F/190C oven until golden brown about 25 minutes.


Anonymous said...

That soup looks delicious.

p.s. You forgot to mention to sauté the carrots along with the celery and onions.

Ashley said...

OMG!!! This looks out of this world! I know I say that about all your recipes, but seriously - this is awesome :)

The Duo Dishes said...

The broccoli is a nice touch. You could even turn this into a broccoli and cheese soup with beer.

Joanne said...

Mmm now that just sounds dreamy. The pretzel rolls are the perfect addition!

Minnie(@thelady8home) said...

Wow this really looks delicious. Very rich and delicious!!!!

Bev Weidner (Bev Cooks) said...


Anonymous said...

I am confused by the directions for the pretzel rolls, do you put the rolls in the water and then bake them?

Anonymous said...

can't wait to try this one, yummo

Nancy Long said...

do you have a recipe for the pretzel rolls - would love to make them

Nancy Long said...

never mind, I'm an idiot - now see the roll recipe

isaiah43123 said...

Looks too decadent to be mac-n-cheese.

Anonymous said...

What type of beer would go best with this soup?

RecipeGirl said...

Looks great Kevin!

aweekfromthursday said...

This looks delicious. It's the perfect time of year for a soup like this.

Adam said...

Oh man! This looks freakin amazing. Comfort in a bow. Nice photo!

Kevin said...

Anonymous: You boil the rolls for 30 seconds per side, pull them out of the water, place them on a baking sheet and bake them. Enjoy!

Kevin said...

Anonymous: I like an India Pale Ale but you I recommend going with a beer that you enjoy drinking.

Queen of Quinoa said...

Looks so good! I'm definitely going to try and adapt this to be GF and DF - we'll see how it turns out. Thanks for the inspiration!

Cate Fisher said...

Just finished making and eating this for dinner. The soup was pretty good, but much blander then I was expecting. My jalepeno must not have been that hot. The rolls were the ugliest thing to have ever come out of my oven, but holy smokes were they good. I'll be making them again.

Angela Oschefski said...

Looks interesting! Would love to try but I need to know how many calories there are per serving? Thanks!

Alecia Schreckenberg said...

I made this last night and I loved it!! Thanks!

Ursula said...

I made this last week minus the beer (substituted the same quantity with stock)and it was AMAZING. My husband (who has been pleading for Mac n Cheese) just about licked his bowl. Thank you for sharing this delicious recipe!

ascensionhouseorganics said...

mac n cheese soup!! WHY have i never though to do this! making this veggie style for dinner tonight with some mini soft pretzels! thanks for the inspiration! :)

Anonymous said...

Found this recipe on Pinterest and made it tonight for dinner. This is definitely in my top 5 for Pinterest recipes! I used a Hoegarden beer and sharp cheddar. Mind blowingly good!

Ellie H. said...

We enjoyed this SO much! The pretzel rolls, too. This might be even better than your Cheddar and Ale soup, but I'd have to taste them side by side to verify that as both are amazing.

Andria said...

is 1/4 CUP of baking soda correct?

Kevin Lynch said...

Andria: Yes, that is correct. Note that it is used in the water to cook the rolls rather than in the rolls themselves.

Andria said...

Thanks! Is it possible to use AP Flour rather than Bread Flour??

Kevin Lynch said...

Andria: I have not tried that but it should work, though they may not rise as much and they will not be as chewy.

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