Mac and cheese may be one of the best comfort foods on earth. I’m not talking about the Kraft boxed nonsense (although that can be tasty, given the right situation) – I’m talking about hot, homemade, gooey, cheese infiltrated noodles with a delectable crunchy topping that adds a nice contrast in texture.

There’s a sports bar across from our office that just redid their menu and they have a whole half of a page dedicated to various mac and cheese dishes. I’ve only tried the Buffalo chicken and lobster versions so far but I plan to go back and try them all. Each serving contains approximately one billion calories so it might take me a while (I like to save the best, most indulgent comfort foods for days that actually require extra comfort) but I will make it happen.

I’m also going to try my hand at this Beer Mac and Cheese recipe that I found on Pinterest (my new favorite website) – and I can justify it by saying it’s for work (kind of like all of the craft beers that I consume.)

Beer Mac n Cheese
Photo Credit:

The recipe originally came from the blog How Sweet It Is and I’d like to say it looks pretty darn sweet (although you can substitute the word “sweet” with pretty much any adjective meaning “to-die-for”).

I can’t take any credit – I’m just sharing the love here. Enjoy!

Easy Beer Mac and Cheese
serves 4-6