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Mac N’ Cheese With Samuel Adams Boston Lager, Horseradish & Chopped Chorizo

Presented by Samuel Adams

A bitter note of Boston Lager, perky tangy horseradish and spicy Chorizo sausage mingle together in this spin on the cheesy, comfort-food classic.

  • 2 Chorizo sausages
  • 300g dry macaroni
  • 4 Tbsps butter
  • 4 Tbsps all-purpose flour
  • 1 cup Samuel Adams Boston Lager
  • 1 cup whole milk
  • 2 cups grated cheese, your choice
  • ½ tsp salt or to taste
  • ¼ tsp ground black pepper
  • ⅛ cayenne pepper (optional)
  1. Place sausages in oven safe dish and bake in a 350ºF-preheated oven for 30 minutes or until cooked through. Remove and drain on paper towel. Slice into equal pieces when cooled and set aside.
  2. In the meantime bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente.
  3. Melt butter over medium heat in a medium saucepan. Add flour and stir together, cook for about 2 minutes without letting it brown.
  4. Slowing whisk in Boston Lager and milk to butter and flour mixture. Continue to stir until mixture has dissolved.
  5. Add cheese, salt, ground black pepper and cayenne (if using) to beer and milk. Heat just until cheese melts then stir in cooked macaroni.
  6. Mix sliced Chorizo sausages into mac n’ cheese. Serve immediately.


Transfer the mac n’ cheese into oven-safe casserole dish.  Top with breadcrumbs, crushed cornflakes or potato chips and bake in 350ºF preheated oven for 20-25 minutes or until crumbs are toasty and golden.

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