Mac & Cheese Bites with Beer and Jalapenos

Mac & Cheese Bites with Beer and Jalapenos
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 15m
  • Servings:



Mac and cheese takes a grown-up twist with a splash of beer and jalapeño peppers!


  • ¼ cup Butter
  • 3 tbsp Butter, divided
  • 2 cups Panko Bread Crumbs
  • 1 cup Grated Parmesan Cheese
  • 8 oz Elbow Macaroni
  • 3 tbsp All-Purpose Flour
  • ½ tsp Smoked Spanish Paprika
  • ½ tsp Salt
  • 1 Jalapeño Pepper, seeds removed, minced
  • 12 oz Whole Milk
  • 4 oz Beer
  • 10 oz Grated Tillamook Cheddar Cheese, divided
  • 4 Eggs, beaten
  • 3 Green Onions, chopped


  1. Preheat oven to 375°F. Melt ¼ cup butter and mix with Panko and Parmesan in a medium bowl. Bring a large pot of water to a boil and cook noodles until they are just tender, drain and rinse.
  2. Press ½ tablespoon of the Panko crumb mixture into each mini muffin tin. Bake for 5 minutes to brown.
  3. In a medium saucepan, melt the remaining 3 tablespoons butter and add the flour, paprika and jalapeño. Cook the mixture until jalapeño has softened, about 5 minutes. Gradually whisk in the milk until smooth and then stir in the beer and 8 ounces of the cheese.
  4. Mix the sauce with the cooked noodles and gradually mix in the beaten egg. Fill the muffin tins with the cheese and noodle mixture and then top each tin with ½ tablespoon of the Panko crumbs. Bake for 20-25 minutes until golden. Allow the bites to cool in the tins for 5-7 minute before removing from the tin. Serve warm topped with chopped green onions and refrigerate leftovers.
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