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Mac & Beer Cheese In A Mini Pretzel Bowl

Imagine indulging in a comforting, flavorful treat that combines the warmth of macaroni with the crispness of a beer cheese sauce, all wrapped up in a crunchy mini pretzel bowl. This irresistible snack is perfect for Oktoberfest, Super Bowl parties or cozy game-day gatherings. The fusion of creamy pasta and tangy beer-based sauce within the soft, buttery pretzel roll creates an autumnal delight that’s sure to satisfy any comfort food craving. The addition of a crunchy panko pretzel topping adds depth and texture to this indulgent treat, making it a standout at any social gathering.

What Ingredients to Use

When crafting my mini pretzel bread bowl recipe, I prefer to use pretzel rolls over hamburger buns. Additionally, you’ll need some pasta, which I find cavatappi works well for – it’s essentially twisty macaroni tubes, similar to cellantani. Simply cook the pasta according to the box directions until it reaches your desired level of doneness; I opt for al dente, like many Italians, where it’s tender yet still retains a bit of bite.The blend of flavors in this recipe comes from a combination of garlic, onion, mustard, cayenne, paprika, and nutmeg, which all contribute warm, earthy notes. The beer adds a rich layer of flavor as well. To complete the dish, you’ll need shredded cheese, butter, panko breadcrumbs, and salted pretzels for the topping.Don’t be intimidated by the ingredient list – most of these items are likely already stocked in your pantry, and the preparation process is surprisingly straightforward.

How to Make this Mini Pretzel Bread Bowl Recipe

To create the bread bowls, start by carefully removing a cone-shaped piece from the center of each roll, making sure not to cut all the way through. This will ensure the mac ‘n’ beer cheese stays contained within the mini pretzel bowl. The removed pieces can be saved for future recipes or used as breadcrumbs with your meal. This versatility is just one benefit of using mini pretzel rolls.Next, prepare the beer cheese sauce by combining flour and butter to form a roux, then adding cream and beer. Stir and mix until the sauce thickens, perfecting it for your Oktoberfest, Super Bowl, or game-day gathering. Once the mixture reaches its desired consistency, remove it from heat and stir in the spices and seasonings. Finally, add the cheese and pasta to complete the dish.The final step is to create the panko pretzel topping. Simply combine butter, pretzels, and panko, then sprinkle the mixture on top of your mac ‘n’ beer cheese and serve immediately.

How to Serve Mac & Beer Cheese in a Mini Pretzel Bowl

While it’s best to serve the beer cheese sauce for macaroni immediately, there are circumstances where you might want to prepare it ahead of time. If you’re planning a gathering like Oktoberfest, Super Bowl, or game day, making this recipe in advance can be a huge time-saver. The beer cheese sauce itself can be prepared 2-3 days beforehand, but keep in mind that the panko pretzel topping and mini pretzel bread bowl recipes are best made fresh. To reheat the beer cheese sauce, simply add a little milk to the mixture and stir until it’s smooth and creamy again. You can also cook the pasta ahead of time and store it in an airtight container in the refrigerator. However, when reheating pasta with a cream-based sauce, you’ll need to add some cream or milk to restore its creamy texture. This mac & beer cheese in a mini pretzel bowl is perfect for various occasions beyond just game day – it’s comfort food at its finest. The fact that this recipe can be made ahead of time adds to its appeal. If you enjoy this recipe, you might also appreciate other comforting dishes like The BEST EVER Instant Pot Creamy Macaroni and Cheese, Smoked Beer Can Chicken with Mexican BBQ Sauce, or Air Fryer Cheesy Bacon Hasselback Chicken.

Mac & Beer Cheese in a Mini Pretzel Bowl Recipe

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Mac & Beer Cheese in a Mini Pretzel Bowl

Indulge in the ultimate comfort food combination of mac and beer cheese served in a crispy mini pretzel bowl, perfect for Oktoberfest, Super Bowl gatherings or game day festivities. This delightful recipe pairs tender macaroni with a rich beer cheese sauce, all wrapped up in a buttery mini pretzel roll topped with crunchy panko breadcrumbs. With just 10 minutes of prep time and 20 minutes of cooking time, this autumnal treat is ready to satisfy your cravings. Enjoy the flavors and fun of this 12-serving recipe.

Ingredients 1x2x3x

To prepare the mac and cheese, I started with a foundation of 12 Pretzilla Burger Buns worth of pretzel rolls. For the pasta component, I used 1 pound of cellentani/cavatappi pasta, cooking it according to the box instructions. In support of this dish’s creamy nature, I employed 1/2 cup of unsalted butter, which was then mixed with 1/2 cup of all-purpose flour, 1/2 teaspoon of salt, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, and 1/2 teaspoon of ground mustard. A pinch each of cayenne pepper and paprika were also added for a touch of spice. The mixture was then completed with 1/4 teaspoon of nutmeg. To give the dish its signature creamy texture, I combined 2 cups of heavy whipping cream with 2 cups of beer. Finally, I incorporated 6 cups of freshly shredded sharp cheddar cheese. For the panko and pretzel topping, I melted 2 tablespoons of unsalted butter before mixing in 1/4 cup of unseasoned panko and 1/4 cup of crushed, salted pretzels.


To shape the pretzel rolls into bowls, hold a small serrated knife at an angle and carefully cut a circle out of the top crust. Don’t cut all the way to the bottom, as this could puncture the sides or bottom of the bread. If desired, reserve the tops in a resealable bag for serving with the beer mac later. Gently pull out pieces of the bread to create the bowl shape, leaving at least 1/2 inch on all sides. If some of the bread tears off, don’t worry – simply use a piece or two to mend any holes. Place the cut bread bowls in a resealable bag and set aside.To make the beer mac, melt butter in a large pot over medium heat. Slowly add flour, whisking until combined, and allow it to toast in the butter for 2-3 minutes, developing a nutty aroma and browning slightly. Gradually add heavy whipping cream, then beer, whisking constantly. Bring the mixture to a low boil and continue whisking until it thickens, which should take about 10 minutes. Remove from heat and stir in salt, garlic powder, onion powder, black pepper, ground mustard, cayenne, paprika, and nutmeg. Add shredded cheddar and stir until melted and smooth. Combine cooked pasta with the cheese sauce and stir to coat.To assemble the beer mac-filled pretzel rolls, fill each bowl-shaped roll with the prepared macaroni mixture. For a crunchy topping, melt butter in a small pan over medium heat, then add panko and crushed pretzels. Stir until the crumb mixture is evenly coated in butter, and continue cooking for 3-5 minutes or until browned. Sprinkle some of this crunchy topping on top of each macaroni-filled bread bowl.


While this mac and beer cheese is at its best when served fresh, it can be stored in an airtight container in the refrigerator for up to three days. When reheating leftovers, add a little milk at a time and heat over medium heat, stirring frequently, to allow the cheese to re-emulsify without separating into greasy strings. This method helps preserve the dish’s creamy texture.If you do need to store the mac and beer cheese, consider only cutting and filling as many pretzel rolls as you plan to serve at one time. Microwaving leftovers can cause the oil and cheese to separate, leaving a messy plate behind. That being said, in a pinch, I have reheated the dish by microwaving it inside the pretzel rolls for about 1 minute and 30 seconds. The result is a dish that still tastes great, but with a slightly altered texture.


The nutritional profile of this dish is noteworthy, featuring 512 calories, 13g of carbohydrates, 17g of protein, and a substantial amount of fat at 43g. The fatty acid breakdown is as follows: saturated fats account for 27g, polyunsaturated fats contribute 2g, and monounsaturated fats provide 12g, with only 1g of trans fats present. This dish also contains modest amounts of cholesterol (139mg), sodium (858mg), and potassium (244mg). The fiber content is relatively low at 1g, while sugar levels are minimal at 2g.In terms of essential vitamins and minerals, this recipe provides a respectable amount of vitamin A (1658IU) and calcium (449mg). Vitamin C levels are lower at 3mg, with iron making up just 1mg. The combination of beer, cheese, pasta, and pretzel bread creates a delicious and satisfying dish that is surprisingly easy to prepare, even for those without extensive culinary experience.