Here in Omaha, we have a place called Spaghetti Works. This Beer Cheese Pasta Sauce is a copycat of their beloved recipe.
Creamy beer cheese pasta sauce over Cavatappi noodles, topped with bacon crumbles. So rich and comforting.
There is a restaurant here in Omaha, that is one of those classic restaurants, that seems like it’s been here forever. It’s called Spaghetti Works, and it’s always a treat to go to. We actually have two different locations, one in Ralston and one in our historic Old Market downtown, pictured here in this photo by Doug French.
Spaghetti Works also has a location in Des Moines, Iowa. It’s home to the bottomless bowl of pasta. Seriously, you can just keep ordering flavor after flavor, change up what kind of noodles, until you can barely wobble out of there. Aside from the pasta though, my favorite thing is their huge salad bar.
It’s an economical place, and great for family dining. We used to always go there in our early years, with some friends, Todd and Traci. Todd always got their Beer Cheese Sauce.
When I made those Homemade Italian Meatballs, that I shared with you last week, this sauce came to mind. Not only did I think they would be amazing on pasta, but they would make a great appetizer smothered in this beer cheese sauce.
Boy was I right!! They would be perfect to have a crock pot full of Italian meatballs and this beer cheese sauce. Little toothpicks, and you’re set!
Ingredients in Beer Cheese Pasta Sauce:
- Half & Half
- Cheez Whiz
- Beef Broth
Okay — I know, I know. Cheez Whiz — some of you will say gross. But it was in every single recipe I found that claimed to taste like Spaghetti Works Beer Cheese Pasta Sauce. I decided to give it a go, and guess what? It tasted just right!
I used a light beer, because as much as I enjoy an ice cold beer, beer flavored foods are not always my favorite. If you would prefer a more intense beer flavor, use a darker beer. The recipe I mimicked called for whole milk, but I always buy skim, so I went full fat and used half & half. When it comes to cheese — why not?
Everyone suggested serving with crumbled bacon. I never remember that being a “thing” at Spaghetti Works, but I tried it both ways and I definitely preferred it with bacon. I will say that this beer cheese sauce is pretty mellow. There aren’t any spices whatsoever. We also topped with with red pepper flakes to give it some umph.
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What would you add? Or maybe you’d like to keep it nice and mellow and cheesy, just like it is?
Like all of my recipes, I hope you enjoy this one!
- 12 ounces (1 1/2 cups) Half & Half
- 1 12 ounce jar Cheez Whiz
- 1 12 ounce light beer (pour it a little ahead so it's a bit flat)
- 12 ounces (1 1/2 cups) broth
- 6 Tablespoons butter
- 6 Tablespoons flour
- 1 pound package pasta, prepared
- Bacon for topping, if desired
- In a small pan, melt butter for about 2 minutes. Don't let it brown. Add in flour to form a roux.
- In a medium sized sauce pan, over medium heat, heat half & half, Cheez Whiz, beer and beef broth, stirring constantly. When sauce reaches approximately 140 degrees F. add the roux. Continue cooking, stirring constantly until sauce reaches 160 degrees F. Don't let it come to a boil, you don't want it to curdle.
- Serve immediately over prepared pasta, topped with bacon if desired.
Also delicious as an appetizer served with my Italian Meatballs.
Adapted from a recipe found on Youtube/Big Red Recipes
Amount Per Serving:Calories: 450 Total Fat: 26g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 79mg Sodium: 1120mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 14g