Beer Mac N Cheese Soup

smashing a snow chair!When life gives you snow, make a snow chair. Then smash it to smithereens. That’s what my girls did this weekend! It has been so cold here! I grew up in Northern Indiana, but I didn’t seem to mind the cold as much back then as I do now that I’m at the ripe old age of twenty-something. 😉 Having two kids to load and unload from the car does not make getting out in these frigid temps any easier. I wish they could wear a coat in their car seats, but-safety first! So we zip and unzip every time we get in and out! My one year old has a little fleece jacket she can also wear sort of like a cape. It is great for running in and out of stores, so people don’t give you dirty looks for your unjacketed/unhatted child.

This soup I made last week sure hit the it’s-cold-outside spot! It’s not too healthy, but it sure was tasty! I adapted this recipe from The Food Charlatan, also getting ideas from recipes for beer cheese soup. In addition to a bottle of beer, I added worcestershire sauce and garlic powder. I started by sautéing an onion for extra flavor and to make it better for you-haha! My adapted recipe follows:

(photo credit goes to The Food Charlatan)

beer cheese soup

Beer Mac N Cheese Soup


  • 3 cups dry macaroni noodles
  • 1 onion
  • 1/4 cup (half stick) butter
  • 1/4 cup flour
  • 1 tablespoon dijon mustard (more to taste)
  • 2 tsp. garlic powder
  • 28 ounces (3 and 1/2 cups) chicken broth
  • 2 cups half and half
  • 1 cup milk
  • 1 pound (about 5 cups) cheddar cheese, shredded
  • 2 cups diced ham (use leftovers, or buy a ham steak)
  • One 12 oz. Bottle Beer (I used a Sam Adams Summer ale of some sort)
  • 1-2 Tbs. Worcestershire sauce
  • salt and pepper to taste


  1. In a medium pot, cook the macaroni according to package directions. Drain as soon as they are al dente. Add a little oil and stir so they don’t stick if you are not ready to add them to the soup right away.
  2. Meanwhile, in a large soup pot, sauté one chopped onion in butter.
  3. When onion is softened, add the flour and mustard. Use a whisk stir it up. (You may want to add a dash of extra broth or milk at this point before you can add all the flour. Just make sure to ‘brown’ the flour a bit- give it a few minutes before moving on to Step 4.)
  4. Slowly whisk in the chicken broth, half and half, and milk. Turn the heat up to medium-high and add as much or as little garlic powder as you like (I admit I did not measure this ingredient. It was a dump and run). Stir constantly until the mixture comes to a low boil, about 5 minutes.
  5. I used my immersion blender at this point to make a smoother soup.
  6. Immediately reduce the heat to low and stir in cheese. ( I used 1/4 pound fresh gruyere, 1/2 pound fresh colby, and 1 cup pre-shredded 4 cheese…Use whatever you like!)
  7. Add beer and worcestershire sauce.
  8. Stir in the macaroni and ham. Keep the burner on low until it is as warm as you like.
  9. Salt and pepper to taste. Enjoy!

don't call me supermom


    1. I don’t think you’ll be disappointed. It was great! The men in my life, especially, liked a lot (my dad and my hubby).

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