Beer Bratwurst Macaroni And Cheese Food

BRATWURST BEER MAC & CHEESE

Steps:

• Grill the bratwurst, 12-15 minutes, or until fully cooked, then set aside.
• While the bratwurst is grilling, boil a large pot of water and cook the macaroni noodles according to package directions.
• Drain the noodles, then return them to the pot over low-medium heat.
• Add the cream cheese, amber beer, milk, garlic powder, black pepper and kosher salt.
• Stir continuously as the cheese melts.
• Once the sauce is creamy, add the cheddar cheese.
• Stir continuously until the cheese is melted into the dish.
• Slice the grilled bratwurst and add it to the dish.

BEER BRATWURST MAC AND CHEESE RECIPE

Steps:

• Prep and measure all ingredients first and set aside.
• Cook bratwurst until done and keep warm in oven at 170 degrees F.
• Salt large pot of water and bring to boil. Cook noodles to al dente per instructions on package.
• When noodles are cooking; in large frying pan on medium heat, add all butter and bring to simmer. Saute garlic for 1 minute. Then, stir in flour, mustard, salt and pepper until smooth. Then, gradually stir in milk and beer until slightly thickened.
• Sitr in cheddar cheese until melted.
• Drain macaroni noodles. Then stir into cheese sauce. Continue to stir cheese and noodles until just before desired thickness. Remove from heat. Sauce will continue to thicken as dish cools.
• Slice sausage into thin meddallions and then stir into macaroni and cheese. Top dish with Parmesan cheese and serve.

BEER BRATWURST MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees. In a medium sized skillet set over medium heat add bratwursts and 1/2 cup water. In a measuring cup add 3/4 cup beer and set aside. Pour the remaining of the beer in the skillet with the bratwurst. Let the bratwurst simmer (adding more water if needed) until they are firm. Once they are cooked let the water cook down and then brown slightly in the pan. You can add a little oil to the dish if you want to really crisp up the skin but it's not necessary. Once the bratwursts are fully cooked remove from the pan and set aside. When they are cool to the touch cut in half lengthwise and then in 1/2 inch chunks. Add a large pot full of water over high heat and bring to a boil. Salt the water once boiling and add in the pasta. Cook until al dente, drain and set aside. In a large oven safe skillet (I used my 10 inch cast iron skillet) set over medium high heat add butter. Cook until melted and stir in garlic and saute until just fragrant. Whisk in flour, mustard powder, kosher salt and black pepper. Cook the flour until it's melted into the butter. Slowly pour (while whisking) the milk and reserved 3/4 cup beer into the flour mixture. Whisk together until smooth, bring to a boil and cook until thick. Remove from the heat and stir in 2 cups sharp cheddar cheese and pepper jack cheese. Once fully melted stir in pasta and bratwurst and smooth out the top. Sprinkle with remaining 1 cup shredded cheddar cheese. In a small bowl mix together crushed pretzels and melted butter. Top the mac and cheese with pretzels and add to the oven for 25 minutes until the top is browned and the sides are bubbly. Serve immediately. Note: To cut down on cooking time you can always use leftover cooked bratwursts or make them the day before since they will get warm when stirred into the pasta and in the oven.

BEER MACARONI & CHEESE

Steps:

• Cook macaroni according to package directions for al dente. , Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives., Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses., Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

BRAT, BEER AND CHEESE SOUP

Steps:

• Heat olive oil in soup pot over medium heat.
• Add onion, celery and carrots.
• Cook about 15 minutes or until tender, stirring every so often to keep from sticking.
• Stir in flour, cook about 1 minute.
• Add potatoes, stock and beer.
• Bring to a boil and cook 10- 15 minutes or until potatoes are tender.
• Add mustard powder, granulated garlic, salt and peppers.
• Combine milk and Worcestershire sauce in a small bowl.
• Stir into soup.
• Remove soup from heat.
• Add cheese, stirring until cheese is melted and smooth.
• Remove 2 cups of vegetables with some liquid and add to a blender or food processor.
• Puree.
• Stir back into the soup to give it nice body.
• Return to low heat and add sliced, cooked bratwurst.
• Cook until bratwurst is warm- about 5 minutes.

BEER MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 10 minutes or until pasta reaches desired tenderness. Drain.
• Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon). Add 8 ounces of cheese and stir until completely melted. Remove from heat and add beer, mustard, garlic powder, pepper and remaining salt. Stir well.
• Spray a 9" x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9" x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil and continue cooking, uncovered for another 15 minutes.
• Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.