• Total Time: 50 mins
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Yield: 8 servings



  • ½ lb. elbow macaroni
  • ¼ cup butter
  • ¼ cup flour
  • 6 ounces German beer
  • ¾ cup milk
  • ½ tsp dry mustard
  • ¼ tsp black pepper
  • 4 ounces cream cheese, softened
  • 4 ounces cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 Tbsp butter, melted
  • ½ cup Panko breadcrumbs
  • 3 slices crisp bacon, crumbled (optional)


    1. Fill a medium saucepan ⅔ full of water. Bring to a boil and add pasta and a dash of salt. Boil to al dente, about 11-13 minutes. Drain, rinse, and set aside. 
    2. In a large saucepan over medium-high heat melt ¼ cup butter. Whisk in flour and allow to simmer for 3 minutes. 
    3. Whisk in beer, milk, dry mustard, and pepper until smooth.
    4. Stir in cream cheese until completely melted. Whisk in remaining cheeses. 
    5. Remove from heat and stir in pasta. Pour into your temp-tations® 1.5-quart baker. 
    6. Combine melted butter and Panko in a small bowl. Sprinkle over the top of the mac n' cheese along with crumbled bacon, if desired. 
    7. Bake in a preheated 325°F oven for 25-30 minutes or until bubbly. Serve hot. 



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