Kalen's Beer Cheese Sauce Mac ‘n Cheese


4 Tbs bacon fat or butter

1 small shallot thinly sliced

4 Tbs flour

½ cup heavy cream

½ cup whole milk

1 bottle of your favorite beer (12 oz) - dark ales or IPAs work best (Made With Firestone IPA)

1 tsp dry mustard

2 tsp Worcestershire sauce

Hot sauce to taste

12 oz shredded cheese

1 cup cooked bacon pieces

1 Tbs chopped scallions for garnish

1 package cooked noodles


In a large, heavy bottomed sauce pan or pot, heat the bacon fat over medium high heat. Add the sliced shallot and sweat the onion for 203 minutes. Add the flour and stir frequently, to avoid burning the flour. Cook the flour mixture for 203 more minutes. Whisk in the dry mustard powder. Then, slowly whisk in the beer, stirring vigorously to avoid flour clumps. Once the beer is incorporated, slowly whisk in the cream and milk. Cook the mixture for 205 minutes over medium heat. Once the mixture is thickened, you can begin to add your cheese. Add the cheese in small batches making sure each batch is mostly incorporated before adding more. Once all the cheese is incorporated, add in the Worcestershire sauce, the hot sauce and salt and pepper to taste. Stir in the cooked bacon pieces.

At this point, you can garnish with chopped scallions and serve as a dip, spread or sauce. To make Mac ‘n Cheese, simply add desired amount of beer cheese sauce to your favorite cooked noodles. Heat through and serve immediately.

Makes about 4 cups and can be made a few days in advance. When reheating, heat a small amount of milk or cream in a heavy bottomed saucepan. Once the cream is warm, slowly incorporate small amounts of the sauce to bring it back to temperature without it breaking.