Cheesy Beer Pasta

Cheesy Beer Pasta


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This easy to make pasta is cheesy and beer cooked. Topped with crunchy breadcrumbs is all you need for tonight's dinner. Serve as a meal or side.

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 8oz egg noodles
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 6oz light beer
  • ¼ cup milk
  • 1 tablespoon ground mustard
  • 6oz cheddar cheese, shredded
  • 3oz Monterey Jack cheese, shredded
  • ¼ cup breadcrumbs

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Cook the pasta according to the box for al dente, drain and set aside. In a sauce pan, melt half the butter and add the flour. Cook for 2 minutes, stirring constantly. Add the beer and stir well. Add the milk and cook for 5 minutes, or until slightly thickened. Add the cheese and mustard, reduce the heat to low and if the mixture is too thick, add more beer or milk. In a separate pan, melt 2 tablespoons of butter and add breadcrumbs to toast. Combine the cheese sauce and the pasta together into a baking pan and bake at 350F for 15 minutes. Remove from the oven and sprinkle with breadcrumbs. Serve and enjoy.

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