Beer, Brats and Butterkäse Cheese Mac

Beer, Brats and Butterkäse Cheese Mac

Enjoy a taste of Wisconsin, and dive right into this pasta dish with three specialty flavors that are well-known in our home state - beer, brats and cheese.

prep time
20
minutes
cook time
70
minutes
servings
8

Ingredients














Cooking Instructions

1

Layer onion and bratwursts in large saucepan; pour in beers. Bring to a boil. Reduce heat; cover and simmer over low heat for 1 hour. Remove bratwursts from beer mixture. When cool enough to handle, thinly slice bratwursts. Measure 1 cup beer and 1/4 cup chopped onion; set aside. Discard remaining beer-onion mixture.


2

Heat oven to 350°F.


3

Cook macaroni according to package directions until al dente; drain. Meanwhile, brown bratwurst slices in a large skillet over medium-high heat. Remove from pan; keep warm.


4

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, reserved beer, mustard and nutmeg. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in butterkäse and monterey jack until melted. Add macaroni, reserved onion and bratwursts; heat through, stirring constantly. Stir in hot pepper sauce, salt and pepper to taste. Remove from the heat.


5

Transfer to a greased 2-quart baking dish. Bake for 15-20 minutes or until lightly browned. Let stand 10 minutes before serving.


Recipe Tips:
  • Use the beer flavor of your choice; nonalcoholic or alcoholic beer would work in this recipe.
  • Any brand of Wisconsin butterkäse or monterey jack cheese can be used.
cheese iconCheesemonger Tip:
Butterkäse originated in Germany; its name literally means “butter cheese.” Although, it contains no butter, it has a butter-like texture and delicate flavor.

Ingredients














Cooking Instructions

1

Layer onion and bratwursts in large saucepan; pour in beers. Bring to a boil. Reduce heat; cover and simmer over low heat for 1 hour. Remove bratwursts from beer mixture. When cool enough to handle, thinly slice bratwursts. Measure 1 cup beer and 1/4 cup chopped onion; set aside. Discard remaining beer-onion mixture.


2

Heat oven to 350°F.


3

Cook macaroni according to package directions until al dente; drain. Meanwhile, brown bratwurst slices in a large skillet over medium-high heat. Remove from pan; keep warm.


4

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, reserved beer, mustard and nutmeg. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in butterkäse and monterey jack until melted. Add macaroni, reserved onion and bratwursts; heat through, stirring constantly. Stir in hot pepper sauce, salt and pepper to taste. Remove from the heat.


5

Transfer to a greased 2-quart baking dish. Bake for 15-20 minutes or until lightly browned. Let stand 10 minutes before serving.


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