Mac’n Cheese with Bacon and Beer: Grill Up Comfort Food Now

Indulge in our Mac’n Cheese with Bacon and Beer, which finishes on the grill rather than in the oven. Creamy macaroni, bacon, and enough beer in the sauce to cut the richness. The grill adds smoke to the top that an oven cannot.

Last updated: September 2, 2026 · Originally published October 1, 2024

 

Ingredients for Mac’n Cheese with Bacon and Beer

Nothing here is unusual. The beer is the only ingredient people query, and it is doing the same job that mustard does in a cheese sauce: cutting through the fat.

• 10.5 oz (about 2 cups) macaroni or small pasta shape
• 8 oz chopped bacon (streaky’s where it’s at)
• 1 small onion, chopped
• 1 tsp chopped or dried thyme leaves
• 3 tbsp butter
• 1 tsp paprika
• 1/3 cup all-purpose flour
• 1.25 cups milk
• 1 tsp garlic powder
• 1 tsp mild chili powder (Kashmiri works well here)
• 7 oz (about 2 cups) shredded medium cheddar cheese, plus extra for topping
• 1/2 cup beer (your favorite brew, no weak stuff)

Cooking the Pasta

1. Boil that pasta in water till it’s al dente—tender but with some fight left. Drain it, hit it with cold water to stop the cooking, and park it on the side. Easy, right?

Preparing the Bacon and Onion

2. Fire up your grill, toss 1 tbsp olive oil in a deep cast-iron skillet, and crank the heat direct. Throw in the bacon—let it sizzle till it’s crispy and golden, like a Texas sunset. Add onion and thyme, cooking till the onion’s soft and see-through. Pull it off and set it aside, compadre.

Making the Roux and Sauce

3. In that same skillet, melt the butter over medium flames. Stir in flour and keep it moving for 1-2 minutes—don’t let it burn, or you’re starting over.
4. Whisk in the milk slowly. Warm it first; cold milk into a hot roux is how you get lumps. Stir until it is thick and glossy.
5. Hit it with paprika, garlic powder, and chili powder. Cook a few more minutes till the sauce thickens up like it owns the place.

Adding Beer and Cheese to the Sauce

6. Pour in the beer—stir a few minutes to burn off the booze vibes. Add cheese, stirring till it’s melted and creamy enough to make you weak. Toss the bacon and onion mix back in and blend it like a boss.

Assembling and Baking Your Mac’n Cheese

7. Mix the pasta into that sauce till it’s coated with pure, luscious Mac’n Cheese with Bacon and Beer. Sprinkle extra cheese and a shake of paprika on top for that golden, grill-seared flex.
8. Shut the grill lid, shift to indirect heat, and let it ride 20-30 minutes till it’s bubbling and brown. That aroma? Pure street cred, mi gente.

*Note: A roux, equal parts flour and fat, is the secret sauce to that thick, velvety finish.

Serve this Mac’n Cheese with Bacon and Beer next to your best grilled meats—carne asada, maybe?—for a BBQ feast that’ll shut down the block. Want more details? Scope this twist from Erica’s Recipes!

If you’re looking for other BBQ Beer Pairings, this might be your thing.

Let’s Hear From You!

How do you make your Mac’n Cheese with Bacon and Beer pop? Drop your favorite beer pick or secret weapon in the comments below!

James Nicholas

NFA Firearms Manufacturer & Professional Gunsmith The XDMAN has a talent for taking complex firearms subject matter and breaking it down into an easy-to-understand format that all experience levels can relate to. James is an 07/02 NFA Firearms Manufacturer, a Professional Gunsmith with over 20 years of experience, and a Firearms Writer, Photographer and Firearms Expert. Connect with him on Instagram, X, and Facebook as @therealxdman.

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