Yep, you read that write. Beer.Cheese.Mac. I wish I had thought of this on my own, but alas, it was my little sous chef who said we should use the extra dip to make “homemade” mac and cheese. Sounded pretty good to me. And easy. Extra cheese, pasta and beer cheese dip. Topped with Panko crumbs and we had a pretty darn delicious lunch with very little effort.

Similar to the IPA dip – if you don’t love IPAs – you won’t like this – the hops are very evident, and while I find them super tasty – my non-IPA loving husband is not a fan. Ergo – don’t waste these flavor combos on people who won’t appreciate them!

Recipe

• 1 1/2 – 2 cups leftover beer cheese dip
• 1/2 lb cooked and drained noodles
• 1 cup reserved pasta water (as needed)
• 1 cup shredded Cheddar, Gouda, Fontina, or similar cheese
• 1/2 cup panko crumbs (optional)

Preheat oven to 350.

Cook and drain the pasta. Reserve the water. While noodles are still warm, add the beer cheese dip to the pot. Thin with pasta water and add the cheese. Stir to combine. Add more cheese or water if needed. Top with Panko crumbs.

Bake for 30 minutes.

Bon Appetit!