Beer Cheese Mac And Cheese From Green Bay

Earlier today we talked some chefs from Pittsburgh about what their football team likes to eat. So, in the interest of fairness, we thought it would only be right to let Leo Dominguez, executive chef for Lambeau Field, home of the Green Bay Packers, have his say too.

In fact, Chef Dominguez was kind enough to share a couple of his recipes with us. They all looked delicious but when he mentioned the recipe for Beer Cheese Mac and Cheese, I knew it had to be shared.

It’s fair to say that Chef Dominguez is pretty confident in his team.

“This is the year for the Packers,” Dominguez said, who has also catered two Super Bowls with Levy Restaurants. “I’m happy to share my recipes and bring a little bit of Lambeau Field flavor into Super Bowl parties.”

Check out the recipe. I’ll be adding it to my repertoire before the Big Game on Sunday. -Justin

Beer Cheese Mac and Cheese
Courtesy of Leo Dominguez, executive chef at Lambeau Field


  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 cups beer
  • 3 cups shredded sharp Cheddar cheese
  • 1 cup softened cream cheese
  • Salt and freshly ground black pepper, to taste
  • 4 ounces crustless country-style bread
  • 2 tablespoons unsalted butter, melted
  • 1 pound cavatappi pasta, cooked until al dente and drained


  1. Preheat an oven to 375°F. Butter a large rectangular baking dish.
  2. In a saucepan over medium heat, melt the 4 tablespoons butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the milk and beer and cook, stirring frequently, until thickened, about 5 minutes.
  3. Add 1 1/2 cups of Cheddar cheese and the cream cheese, stir until melted. Season with salt, black pepper and a pinch cayenne to taste.
  4. Tear the bread into crumbs. In a small bowl, stir together the bread crumbs and the 2 tablespoons melted butter and season with salt.
  5. In a large bowl, combine the pasta and the cheese sauce, then pour into the prepared baking dish. Top with the remaining cheeses and the buttered bread crumbs.
  6. Bake until the cheeses are golden and bubbly, about 40 minutes. If the top becomes too dark, cover with aluminum foil. Let stand for 10 minutes before serving.