Beer and Brats Mac and Cheese is the Ultimate Food Mashup

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It’s the ultimate mashup of flavors and a guaranteed crowd-pleaser. Beer and Brats Mac and Cheese is the perfect meal for any occasion.

I received cheese from Mahón-Menorca Cheese to use in this post, however, all opinions are mine.

 

I really should make more macaroni and cheese recipes.  We love them so much!  I mean, who doesn’t, right?  There’s pasta, there’s cheese, there’s creamy goodness.  What’s not to love?  Well, my friend loved it so much, she decided to have a macaroni and cheese birthday party.  I kid you not.  She asked those who wanted to attend to cook up some macaroni and cheese.  Of course, I couldn’t resist creating something amazingly delicious for my friend.  Aside from the hubs, she’s one of a handful that I’ve known for over 10 years.  So, I made this beer and brats mac and cheese for her!  If you have leftovers you can make macaroni and cheese bites.

 

What is Macaroni and Cheese and who invented it?

 

Yes, I know it seems like a simple and easy question for most of you readers.  But think of those that live outside of the US.  They might not know.  Macaroni and cheese, sometimes called “mac and cheese,” is the ultimate comfort food made with cheese and pasta.  Traditionally, it consists of elbow macaroni pasta combined with a rich cheese sauce.  It’s either baked in the oven or cooked on the stovetop. Its luscious texture and irresistible flavor make it a perennial favorite across generations and cultures.

 

The origins of macaroni and cheese stretch further back than many might imagine. The earliest written recipes for a similar pasta and cheese recipe appeared in 13th century Italian cookbooks.  These recipes featured sheets of pasta layered with grated cheese and butter.

 

 

However, it was Thomas Jefferson, who is widely credited with popularizing macaroni and cheese in America. During his travels to Europe in the late 18th century, Jefferson encountered this creamy pasta recipe.  He loved it so much that he brought back a pasta machine and recipes. He served “macaroni pie” at a state dinner in 1802, and the dish soon became a staple in American cuisine.

 

Who First Cooked Bratwurst in Beer?

 

Bratwurst is a German sausage made primarily from pork, veal, or beef.  Cooking bratwurst in beer is a technique with strong ties to the German region of Bavaria.  This region has beer and sausages as a central part of their diet. Braising brats in beer likely emerged in the 19th century.  This is when beer became abundant and using it as a simmering liquid enhanced the flavor of the sausages. German immigrants later brought this tradition to the United States where beer brats became a staple at tailgates, barbecues, and Oktoberfest celebrations.

 

 

Our local farmer’s market has a nice sausage vendor there.  They have some really great, fresh, local sausage.  It just so happens that I had some of their bratwurst in the freezer.  I love supporting local businesses.  Of course, it doesn’t hurt that their sausages are SO GOOD!  We’ve had several of their flavors including their breakfast sausage. 

 

What Cheeses Are Best for Macaroni and Cheese?

 

The heart of an outstanding mac and cheese lies in the cheese, or cheeses. Choosing the right blend is essential to achieving that perfect balance of creaminess and flavor.  I like to combine sharp flavored cheese with a milder, a creamier cheese.  This two-cheese approach makes for a flavorful and creamy mac and cheese recipe.

 

I started this beer and brats mac and cheese with an aged, hard Mahón cheese.  Mahón hails from the island of Menorca and is unique with its paprika rubbed rind.  The flavor is tangy and sharp.  It reminds me of a combination of blue cheese with Gruyère or Parmesan. 

 

 

But I knew hard cheeses aren’t always the best for macaroni and cheese.  And I also knew that I didn’t want another strong cheese to mask the flavor of the Spanish cheese.  It needed to be a traditional macaroni and cheese cheese but not a cheddar.  No mozzarella or cheddar would work either.  I landed on colby!  Colby is a good cheese that can stand up on its own but also pair well with other cheeses.  Finally, I added some cream cheese to add to the creaminess of this stove top macaroni and cheese.

 

It’s okay if you don’t have Mahón cheese or can’t find it.  There are plenty of other cheese that would be great with this macaroni and cheese recipe.  The obvious first choice is cheddar.  It’s sharp, tangy, and a classic cheese because it melts well and forms a great base for tons of recipes.  Another great cheese the melts well is Monterey jack.  It has a buttery flavor and makes for a super creamy and rich sauce for macaroni.

 

Now, for flavor I love Gruyère in mac and cheese.  It has a nutty flavor and smooth texture.  It adds a sophisticated depth to the sauce.  Fontina is mild and melts beautifully.  It also adds a great buttery and nutty flavor to your mac and cheese.  We all love Parmesan, too!  It adds such a great salty and umami flavor to the cheese sauce.  I like to add smoked cheese like gouda or provolone.  They bring a smoky flavor with a creaminess perfect for this recipe.  Finally, you can make a spicy baked mac and cheese with some habanero and pepper jack cheeses.

 

 

What beer works best in this beer and brats mac and cheese recipe?

 

I opted for a craft beer.  Something with great body that would really enhance the rest of the ingredients in this macaroni and cheese.  Thankfully, I had some IPA in the closet.  The flavors in that IPA really bring out the flavors of the cheese and bratwurst.  So, with all my ingredients set I knew this was going to be a killer macaroni and cheese.

 

Stovetop Versus Baked Macaroni and Cheese: Which is Best?

 

I’m not one to bake macaroni and cheese.  Almost all our macaroni and cheese dishes growing up were made on the stove top.  I can’t remember a time when Mom or Dad baked one in the oven.  I probably should at some point, but stove top mac and cheese is just my jam.

 

While some would argue that tuna casserole must baked.  But I would argue that because we also have a two stove top versions, too.  One of them is the hubs’ stove top tuna casserole recipe and other is a one-pot stove top tuna noodle casserole version that’s pretty good.

 

 

However, this debate is one that can divide even the closest of friends. While both methods have passionate defenders, each offers its own set of benefits.  I make stovetop macaroni and cheese because it’s quick to prepare and super creamy.  The sauce stays silky, coating every noodle perfectly.  This makes it a favorite for those who prefer a smoother macaroni and cheese dish.  Plus, it doesn’t require heating up the oven.

 

Now, baking your mac and cheese results in bubbling edges and a golden, crunchy crust.  It’s especially crunchy if you use a topping made with breadcrumbs and cheese. This method is ideal for making baked macaroni and cheese for a crowd or when you want to make the dish ahead of time.  It’s also great when you want a macaroni dish with a bit of texture and visual appeal.

 

Ingredients for This Macaroni and Cheese Recipe

Pantry ingredients – flour, beer, ground mustard powder, garlic salt, elbow macaroni

Refrigerator ingredients – butter, milk, Mahon cheese, colby cheese, cream cheese, bratwurst

 

 

Instructions to Make This Macaroni Recipe

 

Start with cooking the brats.  There are several ways to cook them.  Just make sure they reach 160 F internal temperature to ensure they’re cooked through.  First, you can cook them in a skillet.  I brown mine on all sides then cover and let them cook on medium-low until cooked through which takes about 10 to 15 minutes. 

 

You can make one pan oven roasted sausages in the oven at 400 F for about 15 to 20 minutes.  Grilling is an option, too.  Heat the grill to 300 to 350 F and grill them for about 20 minutes.  My recent favorite is to air fry them.  I preheat the air fryer at 375 F for about 5 minutes before placing the brats on the rack.  Then, I cook them for 6 minutes, flip, and cook for another 6 minutes.

 

First, we start with making a roux for a béchamel.  Melt the butter and whisk in the flour.  Cook until the mixture turns light golden brown then whisk in the beer, milk, mustard powder, and garlic salt. 

 

 

Simmer until the mixture begins to thicken then stir in the cream cheese.  Continue to whisk the mixture until the cream cheese melts.  Remove the pot of the heat and stir in the shredded cheeses.  Keep stirring until the cheese melts then stir in the sliced bratwurst.

 

What does this beer and brats mac and cheese taste like?

 

The Queso Mahon-Menorca has a rich flavor that truly is enhanced by the IPA or other craft beer you put with it.  The colby and cream cheese make this dish even creamier than you’re expecting.  The sauce coats every piece of macaroni and sausage in there.  The spices in the sauce add depth and richness to this macaroni and cheese.  Mustard powder adds a little bite to the sauce, and garlic salt brings all that flavor to the party, too.

 

The bratwurst rounds out all the flavors with their spices.  The umami flavor of the sausage makes this the ultimate in comfort food.  It’s like bratwurst topped with beer cheese on top of macaroni.  So much flavor! 

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