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1
Bring a large pot of salted water to a boil for pasta. Cook pasta until l dente, drain.
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2
While boiling water & cooking pasta, melt 1T butter & 1T olive oil together over medium high heat. Add onions & a pinch of salt. Caramelize until very golden & soft. Add to large bowl.
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3
Slice brats while onions carmelize, add to large bowl.
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4
In same pan as onions, melt 3T butter, add flour to make a roux, cook 1 minutes. Gently stir in 2 cups of beer, continue stirring until roux dissolves, bring to a simmer & cook 1-2 minutes until thickened & flour taste cooks out. Recede heat, gradually add cheeses stirring until melted & smooth. Add mustard & pepper to taste. Stir in extra beer as needed to thin sauce, should be a medium consistency, thin enough to pour smoothly, not thick & gloppy.
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5
Stir drained pasta in with brats & onions, add most of sauce & toss to coat. Pour into a casserole dish, top with remaining sauce. Can be refrigerated @ this point to bake off later.
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6
If refrigerated, warm on counter for an hour before baking.
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7
Bake in a preheated 375* F oven, covered 20 minutes, uncover, top with French fried onions & bake another 10-15 minutes until golden & bubbly.
