Quattrotini and Beer Cheese

Sfoglini Quattrotini and Beer Cheese

As the ultimate comfort food, macaroni and cheese needs a pasta shape with plenty of space to hold sauce, and Sfoglini’s Quattrotini is perfect for the job! In this recipe, classic macaroni and cheese is updated to include a lager in the sauce and pretzels as a fun, crunchy topping. Serve as a side dish or stir in some chorizo sausage or kielbasa to make this a hearty and satisfying main course.



  • 4 ounces bulk chorizo or 13 ounces sliced kielbasa, optional

  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • 1 teaspoon garlic powder
  • 12-ounce bottle of beer, room temperature (preferably a light lager)
  • 3 cups milk, heated
  • 8 ounces sharp white cheddar, grated
  • 8 ounces Monterrey Jack, grated
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 1 teaspoon red pepper flakes, optional
  • 1-pound Sfoglini Quattrotini
  • 2 scallions, thinly sliced, to garnish
  • Mini pretzels, to garnish


      If including chorizo, cook it by browning the sausage in a skillet. If using Kielbasa, brown the sliced sausage. Set aside. 

      Bring a pot of mildly salted water to a boil for the pasta.

      In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring, for two minutes or until the raw flour smell is gone. Add the garlic powder and turn the heat to medium low. Slowly pour in the beer and gently whisk. Once mixture thickens, slowly begin adding the milk in small quantities (1/4 to 1/2 cup), whisking each addition in before adding the next. Keep the sauce at a low simmer, whisking constantly, and being careful not to let the sauce burn on the bottom of the pan. Once all the milk has been added, remove the pan from the heat and stir in the cheese until it’s melted. Add the mustard and meat, if using. Taste and season with salt and pepper. Add red pepper flakes, if desired. Make sure the sides of the pan aren’t too hot and lay a sheet of plastic wrap directly on the surface of the sauce while the pasta cooks. This will prevent a crust from forming on top of the sauce. 

      Add the pasta to the boiling water and cook to al dente according to the package directions. Strain and transfer it to the pan with the sauce. Stir gently until all the pasta is coated in the sauce and transfer to serving bowls. 

      Top with sliced scallions and pretzels.

      We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

      Chef's Note: This recipe is made using a classic bechamel sauce. Depending on the pan and the heat of the stove, the sauce can begin to burn and stick to the bottom of the pan. You will know this is happening if you feel the bottom of the pan become rough while whisking when you’re adding the milk. It’s okay if the sauce browns a little; just turn the heat down as directed and don’t press the whisk too hard against the bottom of the pan in order not to scrape up the burned bits. 

      This recipe was made using Red Stripe beer, but other light lagers would work just as well.

      Pasta Swaps: This recipe would also work well with Zucca, Rigatoni, or Radiators.

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