Beer Cheese and BBQ Macaroni
Prep time
Cook time
Total time
Serves: 4-6 Servings
  • 2½ cups uncooked short cut pasta (I used corkscrews)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 8 ounces milk
  • 8 ounces IPA
  • ½ tsp salt
  • pinch of black pepper
  • 8 ounces freshly grated cheddar cheese
  • 4 ounces freshly grated parmesan cheese
  • 1 package Curly's RoadTrip Eats West Coast Style IPA Pulled Pork
  1. Preheat oven to 375 degrees F.
  2. Boil according to directions, draining 1-2 minutes before cooking time is finished since pasta will continue to cook in the oven.
  3. Heat a saucepan over medium-high heat and add butter. Once melted, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. Stir in salt and pepper.
  4. Add cooked noodles to a large bowl and toss with cheese sauce to evenly coat. Pour in half of the macaroni into a greased casserole dish. Spread the Curly's RoadTrip Eats West Coast Style IPA Pulled Pork on top of the macaroni. There's no need to heat it up as it will warm in the oven. Spread the rest of the macaroni and cheese on top of the BBQ and top with additional cheese if desired.
  5. Bake for 25-30 minutes or until bubbly and golden on top.
  6. Remove from oven and let cool for 5 minutes before serving.
Recipe by My Modern Cookery at