Go Back

Green Beer Mac N Cheese (no food dye)


  • 10 oz (3 cups) shredded sharp cheddar cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 (12 ounce) can evaporated milk
  • 2/3 cup (6oz) beer (pale ale, pale lager, wheat beer)
  • 1 cup (20g) chopped flat leaf parsley
  • 1 lbs large elbow macaroni


  • 1. Add the cheese, cornstarch, garlic powder, evaporated milk, beer, and parsley to a blender. Blend on high until well combined and smooth, about 3 minutes.
    2. Cook the macaroni until just before al dente, about 3 minutes less than stated on the package directions.
    3. Drain the noodles and return to the pot. Pour in the cheese sauce.
    4. Bring to a simmer, cooking until thickened and the noodles are cooked through. About 5 minutes. 


Try not to use anything too hoppy (like an IPA) or the beer flavor will be VERY strong. Unless that's what you want, then you do you.