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mac and beer cheese cups

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Wisconsin favorites beer and cheese meet in these savory cupcakes. Garnish with beer brats or popcorn to give a real Badger State feel. Recipe by: Pillsbury Recipes.

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For mac and beer cheese cups

  • 3 Tbsp
    butter
  • 3/4 c
    panko bread crumbs
  • 8 oz
    uncooked elbow macaroni
  • 1/4 c
    all purpose flour
  • 3/4 c
    milk
  • 3/4 c
    beer
  • 1 c
    shredded american cheese
  • 2 1/2 c
    shredded extra sharp cheddar cheese
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • slice
    cooked beer brats or popcorn for garnish

How To Make mac and beer cheese cups

  • 1
    Heat oven to 375^. Place foil baking cup in each of 15 regular-size muffin cups. In small microwavable bowl. microwave 1 Tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside. Cook and drain macaroni as directed on package to al-dente stage. Melt remaining 3 Tablespoons butter in 4-quart saucepan over low heat. Stir in flour. Cook 1 minute, stirring with a whisk. While continuing to stir, add milk and beer. Cook and stir 1 to 2 minutes or until thickened and smooth. Remove from heat; stir in cheeses. salt and pepper. Add cooked macaroni; stir well. Spoon about 1/4 cup macaroni into each cup. Top each with scant 1 Tablespoon bread crumb (Panko) mixture. Bake 25-30 minutes or until hot and topping is golden brown. Cool 5 minutes; remove from pan. Garnish with Brat pieces or popcorn.
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