Description
Inspired by Oktoberfest, this bratwurst and beer mac and cheese is pure comfort food!
Ingredients
- 6 whole Bratwurst Links
- 6 Tablespoons Butter
- 6 Tablespoons All-purpose Flour
- 1 cup Beer
- 3 cups Milk
- 1 pinch Truffle Salt
- 1 pound Medium Pasta Shells
- 1 cup Freshly Grated Extra Sharp Cheddar
- ½ cups Freshly Grated Smoked Gouda
- ½ cups Freshly Grated Smoked Gruyere
Preparation
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 2 minutes. Pour 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 truffle 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 boiling, cook the shells until tender, about 8–10 minutes.
Take the cooked bratwurst and slice them into little bite-sized rounds.
Once bechamel sauce has cooked for 15 minutes, whisk in all the grated cheese until it becomes a smooth, rich sauce. Stir in sliced bratwurst as well and let the mixture bubble together for a minute. The pasta shells should be done at this point, too. Drain 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!
