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Beer Mac n’ Cheese

I think we can agree that mac n' cheese never disappoints. But we've taken it a step further by adding our favorite special ingredient, our Ponce's Pale Ale! And that's how we do it.


  • 50g butter

  • 2 garlic cloves, grated

  • 50g spinach

  • 500ml milk

  • 250ml pale ale

  • 220g macaroni

  • 100g cheddar, grated

  • 200g mozzarella, grated


  1. Heat the grill to its highest setting. In a flameproof casserole dish or metal frying pan, melt the butter and fry the garlic for 2 mins. Add the spinach and cook until it wilts, about 2 mins. Pour in the milk and beer and bring to a gentle bubble. Add the macaroni and stir intermittently for around 20 mins until the pasta is cooked and covered in sauce.

  2. Stir in the cheddar and half the mozzarella. When it starts to melt, sprinkle the remaining mozzarella on top and put it in the oven for around 7-10 mins or until browned on top and sensational underneath.

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