Bratwurst And Beer Mac 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 CHEESE BEER BRATS RECIPE BY TASTY

Steps:

• Add beer and brats to sauce pan.
• Cook on medium high heat for 10-15 minutes.
• Place brats on grill and cook until done (probably another 10-15 min).
• With 1 cup (235 ml) of beer in the pot, add cream cheese and cheddar.
• Stir until cheese is mixed.
• Add the cheese mixture on top of the beer brats.
• Enjoy!

BRATWURST AND BEER MAC AND CHEESE

Steps:

• Fill a large pan with about 3 inches of water and bring it to a boil on the stove. Boil the bratwurst for about 15 minutes to let them plump up and cook through. Remove them from the pan and drain the water, then get it back on the medium high heat. Sear the bratwurst for a couple of minutes in the hot pan to get some color on the outside. Then set them aside on a cutting board. Start on the cheese sauce. The base is a yummy bechamel sauce!
• Combine the butter and flour in the hot pan and stir it together until it becomes a thick, golden roux. It should take no more than two minutes. Pour the beer in and let it bubble for about 30 seconds as you stir. Switch to a whisk and slowly pour the milk in as you whisk to get a smooth white sauce going. Season it with the pinch of salt. Let the sauce gently bubble and boil for about 15 minutes to thicken, whisking occasionally.
• While the sauce cooks, get a large pot of water on the stove to boil for the pasta. Salt it generously. When it's boiling, cook the shells until tender for about 8-10 minutes. Take the cooked bratwurst and slice them into little rounds to make them bite sized.
• Once the bechamel sauce has cooked for 15 minutes, whisk in all of that grated cheese until it becomes a smooth, rich sauce. Stir in the sliced bratwurst as well and let the mixture bubble together for a minute. The pasta shells should be done at this point too. Drain them and pour them into the pan with the cheese sauce and bratwurst. Stir it all together well, then take the pan off of the heat. Serve immediately and enjoy!

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.