Macaroni cheese is one of my favourite kinds of BBQ side dish to experiment with because it can handle plenty of flavour without becoming complicated. A little non-alcoholic lager in the cheese sauce introduces a gentle malt note, while finishing the dish in a smoker adds another layer of character. The idea is to complement the cheese, not make the whole dish taste strongly of beer.
Serves / makes: 6 side portions
Preparation: 15 minutes
Cooking: 45–60 minutes, including pasta cooking
Recommended NA beer: Mild non-alcoholic lager or helles
Ingredients
- 300g dried macaroni
- 40g unsalted butter, for the sauce
- 40g plain flour
- 300ml whole milk
- 150ml non-alcoholic lager
- 200g mature Cheddar, grated
- 75g Red Leicester, grated
- 10g Dijon mustard
- ½ teaspoon smoked paprika
- 50g panko breadcrumbs
- 15g melted butter, for the topping
- Fine sea salt and freshly ground black pepper, to taste
Method
- Prepare a smoker for indirect cooking at approximately 140–150°C. Lightly butter a medium ovenproof dish.
- Cook the macaroni in a large pan of lightly salted boiling water for around 2 minutes less than the packet instructions, then drain.
- In a separate saucepan, melt the 40g butter over a medium-low heat. Stir in the flour and cook for 1–2 minutes to make a smooth paste.
- Gradually whisk in the milk, followed by the non-alcoholic lager, adding the liquids in stages to prevent lumps.
- Simmer gently for 4–5 minutes, stirring constantly, until the sauce begins to thicken. Remove from the heat.
- Stir in the Cheddar, Red Leicester, Dijon mustard and smoked paprika until melted and smooth. Season with pepper and a little salt, remembering that the cheeses are already salty.
- Fold the drained macaroni through the sauce and spoon everything into the prepared dish.
- Mix the panko breadcrumbs with the 15g melted butter and scatter evenly over the surface.
- Place the uncovered dish in the smoker for approximately 30–40 minutes until the topping is golden and the macaroni cheese is bubbling and piping hot throughout. Serve promptly.
Why Use This Style of NA Beer?
A mild lager adds a restrained malty flavour to the cheese sauce. The smoke and mature Cheddar provide most of the dish’s punch, which is why a low-bitterness lager works better than an assertive IPA.
Tips and Variations
For a lighter smoke flavour, cover the dish for the first half of cooking and remove the cover to brown the breadcrumbs. If you don’t have a smoker, bake at 190°C (170°C fan) for approximately 20–25 minutes until thoroughly heated and golden. Keep an eye on the sauce so it doesn’t overcook and split.
