Don’t have 6-inch skillets? This classic combo can also be baked in a 3-quart baking dish.
Beer Cheese Mac & Cheese
Yields: 4-8 Servings
- 1 pound mini farfalle pasta
- 2½ teaspoons kosher salt, divided
- 4 tablespoons unsalted butter, divided
- 1 (19-ounce) package bratwurst
- 1 (12.4-ounce) bottle amber beer
- ¼ cup all-purpose flour
- 3 cups heavy whipping cream, warmed
- ½ teaspoon ground black pepper
- 2 cups shredded fontina cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp Cheddar cheese, divided
- 2 tablespoons plus 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Preheat oven to 350°. Spray 4 (6-inch) cast-iron skillets with cooking spray.
- In a large stockpot, cook pasta according to package directions, adding 1 teaspoon salt. Drain, and return to pot.
- In a large skillet, melt 1 tablespoon butter over medium heat. Add bratwurst; cook until browned on all sides. Add beer, and bring to a boil. Reduce heat, and simmer, covered, until a thermometer inserted into bratwurst registers 160°, about 8 minutes. Remove bratwurst, and let drain on paper towels, reserving beer mixture. Let bratwurst cool slightly; cut into ¼-inch-thick slices. Wipe skillet clean.
- In the same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth; cook for 2 minutes, stirring constantly. Gradually whisk in warm cream, pepper, and remaining 1½ teaspoons salt; cook, stirring frequently, until thickened, about 5 minutes. Reduce heat to low; stir in fontina, Monterey Jack, and ½ cup Cheddar until smooth. Stir in bratwurst, reserved beer mixture, mustard, and paprika. Pour beer cheese sauce over pasta, and stir until combined. Divide pasta mixture among prepared skillets. Sprinkle with remaining ½ cup Cheddar.
- Bake until cheese is melted, about 10 minutes.