Bratwurst and Beer Mac and Cheese Recipe

Name: Bratwurst and Beer Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cups Freshly Grated Smoked Gouda; 1/2 cups Freshly Grated Smoked Gruyere

Servings: persons

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

879

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 whole Bratwurst Links, 6 Tablespoons Butter, 6 Tablespoons All-purpose Flour, 1 cup Beer, and more.

Yes, Bratwurst and Beer Mac and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bratwurst and Beer Mac and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions