Beer Cheese-N-Mac Soup Recipe

Name: Beer Cheese-N-Mac Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup White Onion, Chopped; 1 whole Carrot, Chopped; 1 stalk Celery, Chopped; 2 whole Jalapenos, Chopped (seeded To Reduce Spice, But I Kept Them In!); 1 whole Shallot, Minced; 1 Tablespoon Butter; 2 Tablespoons Flour; 1 cup Milk (I Used Skim); 1 cup Beef Broth; 12 ounces, fluid Beer, Preferable Dark Beer (Dark Beer Adds So Much Flavor!); 2 cups Broccoli, Chopped; 4 ounces, weight Pasta, Cooked Not Quite Al Dente (I Used Traditional Elbow Macaroni); 2 teaspoons Yellow Mustard , Or To Taste (Adds A Lovely Tang); 1 pinch Ground Cloves; 1-1/2 cup Cheddar Cheese, Shredded; 1/4 cups Parmesan Cheese, Shredded; 2 pinches Salt And Pepper, to taste

Servings: persons

1-1/2 cup White Onion, Chopped
1 whole Carrot, Chopped
1 stalk Celery, Chopped
2 whole Jalapenos, Chopped (seeded To Reduce Spice, But I Kept Them In!)
1 whole Shallot, Minced
1 Tablespoon Butter
2 Tablespoons Flour
1 cup Milk (I Used Skim)
1 cup Beef Broth
12 ounces, fluid Beer, Preferable Dark Beer (Dark Beer Adds So Much Flavor!)
2 cups Broccoli, Chopped
4 ounces, weight Pasta, Cooked Not Quite Al Dente (I Used Traditional Elbow Macaroni)
2 teaspoons Yellow Mustard , Or To Taste (Adds A Lovely Tang)
1 pinch Ground Cloves
1-1/2 cup Cheddar Cheese, Shredded
1/4 cups Parmesan Cheese, Shredded
2 pinches Salt And Pepper, to taste

1
Throw chopped onion, carrot, celery, jalapenos, and shallots into a soup pot with the butter and cook until tender, about 10 minutes. Add the flour, stir it around and cook another 2 minutes. Then add the milk, broth and beer (oh Nelly, it will smell good).
2
Let everything in the pot come to a simmer, and then you can toss in the broccoli, pasta, mustard and cloves. Cook until the broccoli is cooked through, about 10 minutes. (This is why you don't want to cook the pasta all the way initially: they will cook further here). Finally, add the cheeses, stir, and voila! It's beer cheese-n-mac soup!
3
Note: If you want it to remain brothy, take it off the stove right away. If you're cool with it becoming thick and more like mac-n-cheese and less like soup, let it thicken up a bit on the stove. Either way, it's delicious!
4
Shout-out to Skinny Fork for the inspiration!

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/2 cup White Onion, Chopped, 1 whole Carrot, Chopped, 1 stalk Celery, Chopped, 2 whole Jalapenos, Chopped (seeded To Reduce Spice, But I Kept Them In!), and more.

Yes, Beer Cheese-N-Mac Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer Cheese-N-Mac Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions