By Cheryl Mishio 2021



6 cups cooked elbow macaroni pasta 

1 can Sydney Brewery Lumberjack IPA Beer

150 ml thicken cream 

150 ml milk 

3tbsp butter

4 tbsp flour

1 brown onion finely diced 

3 Cloves garlic crushed 

1 cup grated sharp/vintage cheddar cheese

1/2 parmesan cheese

1/2 finely sliced spring onion

1 1/2 cups diced chorizo (approx. 2 whole chorizo sausage)

Salt, pepper, dried Italian herbs to taste



  1. In heavy bottomed pot add butter, garlic & onions – sauté until onions start to soften.
  2. Add flour & stir constantly for 4 minutes, slowly pour in IPA Beer whisking constantly for approx. 5 mins (mixture will be quite thick), slowly add cream & milk. Simmer over low heat for 10 minutes stirring constantly, careful not to burn on the bottom.
  3. Remove from heat then stir in cheddar, parmesan & spring onion – stir until combined.
  4. In separate pan – pan fry chorizo until browned & slightly crisp…drain off the excess fat then add 3/4 of the sauteed chorizo to beer cheese sauce …season to taste with salt, pepper & dried herbs.
  5. Add Macaroni to cheese sauce mixture & stir until combined.
  6. Pour Macaroni and Cheese into a casserole dish.



3/4 cup breadcrumbs

3 Tbsp melted butter

1 tbsp chilli flakes

1/2 cup grated Parmesan cheese


  1. Combine breadcrumbs, butter, chilli flakes & parmesan cheese.
  2. Sprinkle bread crumb topping over Macaroni …top with remaining sauteed chorizo.
  3. Bake at 150 for 30 minutes (until crumb topping is golden & crunchy)


Top with chopped parsley before serving.

mac and cheese recipe