Description
This Mac & Beer Cheese in Pretzel Bowls recipe combines creamy, cheesy beer-infused macaroni served in crusty pretzel roll bowls for a perfect crowd-pleasing appetizer or meal. The rich cheese sauce is enhanced with spices like mustard, cayenne, paprika, and nutmeg, then topped with a crunchy browned panko and crushed pretzel mixture for texture and flavor contrast.
Ingredients
Pretzel Bowls
- 12 pretzel rolls (Pretzilla burger buns recommended)
Mac and Beer Cheese
- 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 cheese, freshly shredded
- 2 tablespoons unsalted butter (for topping)
- ¼ cup panko breadcrumbs, unseasoned
- ¼ cup crushed salted pretzels
Instructions
- Prepare the Pretzel Bowls: Using a small serrated knife, carefully cut a circle into the top of each pretzel roll at an angle to form a cone shape. Avoid cutting through the bottom or sides to maintain structural integrity.
- Hollow Out the Bowls: Gently pull out the bread from inside each pretzel roll, leaving at least a ½ inch thick shell all around. Use torn pieces of bread to patch any holes. Place the bread pieces and tops in resealable bags to keep fresh.
- Toast the Flour: In a large pot over medium heat, melt ½ cup unsalted butter. Slowly sprinkle in ½ cup all-purpose flour while whisking continuously. Allow the flour to toast for 2 to 3 minutes until it has a nutty aroma and starts to brown slightly.
- Make the Cheese Sauce: Gradually whisk in 2 cups heavy whipping cream followed by 2 cups beer. Bring the mixture to a low boil, whisking constantly until thickened, about 10 minutes.
- Season the Sauce: Remove the pot from heat and stir in ½ tablespoon salt, 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon ground mustard, ¼ teaspoon cayenne pepper, ¼ teaspoon ground paprika, and a pinch of ground nutmeg to evenly distribute the spices.
- Add Cheese: Stir in 6 cups shredded sharp cheddar cheese until fully melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and mix thoroughly with a wooden spoon to coat every piece.
- Fill the Pretzel Bowls: Spoon the mac and beer cheese mixture generously into each hollowed pretzel roll.
- Prepare Panko Pretzel Topping: In a small pan over medium heat, melt 2 tablespoons unsalted butter. Add ¼ cup panko breadcrumbs and ¼ cup crushed salted pretzels, stirring continuously. Cook for 3 to 5 minutes until the crumbs are golden brown and toasted.
- Top and Serve: Sprinkle the browned crumb mixture over each filled pretzel bowl for a crunchy topping. Serve warm with the reserved tops and bread pieces.
Notes
- Use freshly shredded sharp cheddar for the best melting and flavor.
- The beer imparts a subtle tang and complexity; a lager or pale ale works well.
- Be careful when hollowing the pretzel rolls to avoid tearing the bowl.
- The crusty pretzel bread bowls add texture and are excellent for scooping up every bite.
- Leftover mac and cheese can be reheated gently on the stovetop with a splash of milk or cream to loosen the sauce.
