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1
Fill a large pan with about 3 inches of water and bring it to a boil on the stove.
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2
Boil the bratwurst for about 15 minutes to let them plump up and cook through.
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3
Remove them from the pan and drain the water, then get it back on the medium high heat.
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4
Sear the bratwurst for a couple of minutes in the hot pan to get some color on the outside.
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5
Then set them aside on a cutting board.
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6
Start on the cheese sauce.
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7
The base is a yummy bechamel sauce!
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8
Combine the butter and flour in the hot pan and stir it together until it becomes a thick, golden roux.
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9
It should take no more than 2 minutes.
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10
Pour beer in and let it bubble for about 30 seconds as you stir.
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11
Switch to a whisk and slowly pour the milk in as you whisk to get a smooth white sauce going.
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12
Season it with the pinch of truffle salt.
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13
Let the sauce gently bubble and boil for about 15 minutes to thicken, whisking occasionally.
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14
While the sauce cooks, get a large pot of water on the stove to boil for the pasta.
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15
Salt it generously.
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16
When boiling, cook the shells until tender, about 810 minutes.
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17
Take the cooked bratwurst and slice them into little bite-sized rounds.
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18
Once bechamel sauce has cooked for 15 minutes, whisk in all the grated cheese until it becomes a smooth, rich sauce.
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19
Stir in sliced bratwurst as well and let the mixture bubble together for a minute.
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20
The pasta shells should be done at this point, too.
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21
Drain and pour them into the pan with the cheese sauce and bratwurst.
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22
Stir it all together well, then take the pan off of the heat.
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23
Serve immediately and enjoy!
