Bratwurst Beer Mac Cheese Food

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!

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.

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.

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 'N' CHEESE

Steps:

• Heat the grill to its highest setting. In a flameproof casserole dish or metal frying pan, melt the butter and fry the garlic for 2 mins. Add the spinach and cook until it wilts, about 2 mins. Pour in the milk and beer and bring to a gentle bubble. Add the macaroni and stir intermittently for around 20 mins until the pasta is cooked and covered in sauce.
• Stir in the cheddar and half the mozzarella. When it starts to melt, sprinkle the remaining mozzarella on top and put it in the oven for around 7-10 mins or until browned on top and sensational underneath.