Skip to main content

Honey Ale Mac n Cheese

Honey Ale Mac n Cheese

Mac 'n' Cheese is by far and away my favourite comfort food. You only need to look at my weekly meal plan posts to realise how often it features. Recently I've been trying some variations to my usual recipe, including a very tasty Sweet Potato Mac n Cheese and a cauliflower and broccoli one too. I've also spied a yummy looking Chorizo and Butternut Squash version over on Farmersgirl Cooks which has gone on my list to make soon!

I usually use the roux method for making my cheese sauce, cooking the macaroni separately before stirring it in at the end. This recipe however uses a completely different method, with the macaroni pasta cooking in the milk and ale sauce before stirring in the grated cheese and placing under the grill to give it a bit of colour. It's a truly one pan meal, which makes cleaning up afterwards nice and easy!

The ale I used in this was a Hiver Honey Ale and it gave the dish a welsh rarebit kind of flavour. It's really rich (just the way I like it) and uses extra strong cheddar and mozzarella cheese for some extra lovely gooeyness! You just want to dive straight into the pan, it's that good.

Honey Ale Mac n Cheese


  1. Try using a combination of different cheeses. Blue Cheese would work well
  2. Add some breadcrumbs on top before grilling to give it extra crunch
  3. Serve with a crisp green salad and glass of wine


  1. Gooey Macaroni Cheese with Gammon from Jam and Clotted Cream archives
  2. Creamy Cauliflower Macaroni Cheese from Tinned Tomatoes
  3. Slow Cooked Spinach and Tomato Macaroni Cheese from A Mummy Too

Honey Ale Mac n Cheese


print recipe
Honey Ale Mac n Cheese
A gooey and creamy Mac n Cheese recipe made with Honey Ale....a bit like welsh rarebit in taste.
  • 2 Garlic cloves, chopped
  • 50g Butter
  • 500ml Milk
  • 250ml Ale
  • 1 TSP Dijon Mustard
  • 200g Mozzarella Cheese, grated
  • 100g Mature Cheddar, grated
  • 1 TBSP Italian Seasoning
  • 220g Macaroni
Step 1: In a large frying plan or oven proof shallow casserole, melt the butter over a medium heat and gently fry the garlic for 2 minutes.Step 2: Stir in the milk and ale until combined then tip in the macaroni. Stir every now and then until macaroni is cooked through - it takes about 20 minutes. Step 3: Preheat the grill. Stir through the mustard and grated cheeses then place under the grill for 5 minutes until bubbling. Sprinkle with Italian seasoning and serve.

Prep time: Cook time: Total time:
Yield: 4 servings

Pin the Honey Ale Macaroni Cheese for later...

Honey Ale Mac n Cheese

Honey Ale Mac n Cheese

Disclosure: I was sent some bottles of Hiver Ale for recipe development purposes. All thoughts are my own.




  1. That sounds really nice. We love mac & cheese in our house and it's nice to get new ideas to give it a different spin. Will pin for later! #recipeoftheweek


Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.

TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins

print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…