Beer-Cheese Mac and Cheese
Sweet and Tangy Salad
Ingredients
- 1 (16-oz) pkg elbow macaroni
- 4 Tbsp butter, divided
- 1 (19-oz) pkg bratwurst
- ⅓ cup water
- 3 Tbsp all-purpose flour
- ¾ cup pale ale
- 1¼ cups milk
- 4 cups shredded sharp Cheddar cheese, divided
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ⅛ tsp cayenne pepper
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions.
- Melt 1 Tbsp butter in a Dutch oven over medium heat. Add bratwurst, and cook until browned on all sides. Add water; cover and cook 10 to 15 minutes or until done. Remove from pot, and thinly slice.
- Melt 3 Tbsp butter in same Dutch oven over medium heat. Add flour; cook, whisking constantly, 2 minutes. Gradually add ale and milk, whisking until smooth. Cook, whisking constantly, until thick and bubbly.
- Gradually whisk in 3 cups cheese until melted. Add mustard, Worcestershire, and cayenne, whisking until smooth. Stir in pasta and brats. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 cup cheese.
- Bake 15 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg classic salad mix
- 2 apples, chopped (preferably a sweet, crisp variety)
- ¼ cup grated Parmesan cheese
- ⅓ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
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