Chef Andrea Leonardo from Vanity and the Thirsty Beaver joined us in the kitchen to show us how to make Beer-Baked Mac & Cheese.


1 lb. Pasta, such as large elbow pasta or shell pasta
2 Tbsp. Butter
cup Heavy Cream
cup Milk
1 cup Dark Brown or Amber Ale
8 oz. Aged Cheddar
6 oz. Gouda Cheese
2 oz. Brie Cheese
tsp. Ground Mustard
cup Grated Romano Cheese
cup Panko Break Crumbs
Salt & Pepper
Beer-Baked Mac and Cheese Ingredients


Preheat oven to 375 F.
Boil pasta in a heavily salted water until al dente. Drain and set aside.
Shred the cheddar and Gouda cheese and set aside. For the brie cheese, cut off the rind and dice into pieces.
In a sauce pan on medium-high heat melt butter, then add the beer and whisk. Next add the heavy cream and milk and whisk.
Add in the cheddar, Gouda and brie and whisk until cheese is completely melted. Lower heat and add ground mustard and cup of romano cheese, reserve the rest for topping. Stir for about 5 minutes until thickened. Taste for salt and pepper.
Mix pasta and cheese sauce together and place in either casserole dish or individual crocks.
In a bowl, mix panko bread crumbs and remaining Romano cheese. Top pasta and bake for 25 minutes or until bubbly and golden brown.
Let cool slightly and enjoy.