Brat and Beer Mac and Cheese

Beer and cheese is a classic Wisconsin flavor combination. Brat and Beer Mac and Cheese is so creamy and packed with different cheeses and grilled bratwurst. Simple to make, and absolutely irresistible!

Hello from your Wisconsin girl!

I talk about cheese a lot, and my love of brats- hello Wisconsin Beer Brats! One of my favorite flavor combination is beer cheese, and add in a little sausage and I am ready to dig-in and indulge!

Mac and cheese is another favorite of mine and I love the opportunity to mix my favorite beer cheese flavors with brats in a delicious, creamy, and rich mac and cheese.

Living in Wisconsin, brats are a staple. Cookouts, weeknight meals, sporting events…. the list could go on for a long time. There are also many different kinds of brats. Everything from traditional to cheese stuffed to chili cheese to jalapeno- there is always something new to try.

For Brat and Beer Mac and Cheese, I am using a cheese stuffed brat. I love these and, in my world, the more cheese the better. If cheese stuffed is not your choice, try traditional or event a spicy variety.

Since it is June, this is a perfect recipe to celebrate June Dairy Month!

WHAT YOU NEED TO MAKE IT

• bratwurst links
• shaped pasta
• yellow onion 
• olive oil
• salted butter
• flour
• milk
• lite beer
• sharp cheddar
• Monterrey jack
• american cheese
• Salt and Pepper 
• medium pot
• whisk

LET’S TALK CHEESE

I like to use a blend of different cheeses in this recipe.

Cheddar is a must for me, but sometimes it needs a little help getting really rich and melted. I like to add monterrey jack and american cheese because they melt well and are mild in flavor so the cheddar can still stand out.

Other great options are: muenster, pepper jack, or colby.

METHOD

1. Grill or pan fry brats until completely cooked. Cover and set aside.
2. Cook pasta according to package instructions.  While pasta cooks, heat oil and butter in a medium pot or a large rimmed skillet over medium heat. Add onion and saute till soft.  Stir in flour. Gradually whisk in the milk and allow the sauce to bubble for about 4 minutes stirring often.
3. Remove pasta from heat, drain and set aside.
4. Whisk the beer into the sauce, and allow it to cook for and additional 3-4 minutes stirring often.
5. Fold in the cheese and stir till completely melted.  Gently stir in the pasta. Season with salt and pepper.
6. Slice brats and stir into pasta. Serve.

HELPFUL TIPS AND TRICKS

Making a roux for a cheese sauce is a great way to ensure a creamy sauce. It is important to keep the heat medium-low to prevent burning.

To get a creamy roux, use a whisk after adding the milk and to mix the cheese.

Season with salt and pepper at the end, after the cheese melts, it will give a better representation of the flavors and avoid over salting.

Use a lite beer over a heavy or dark beer. This will avoid a bitter cheese sauce.

CHECK OUT MORE BEER CHEESE RECIPES!

Loaded Beer Dip

Beer Battered Cheese Curds

Slow Cooker Cheddar Beer Chicken Tacos

Beer Cheese Chicken Skillet

If you’ve tried this BRAT AND BEER MAC AND CHEESE or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on- PINTEREST, FACEBOOK, INSTAGRAM, or TWITTER.

Magnificent Mac and Cheese

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This post was originally created in 2013, and updated in 2020 for reader enhancement and recipe updating.

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