Yield: 6 servings

Whole Grain Mustard & Sausage Beer Cheese Mac 'n Cheese with Sourdough Pretzel Top

Whole Grain Mustard & Sausage Beer Cheese Mac 'n Cheese with Sourdough Pretzel Top

Ingredients

  • 1 (12 oz.) pkg. Johnsonville 3 Cheese Italian Chicken Sausages with Red Bell Pepper & Garlic, sliced into 12 slices each
  • 1 Tbl. oil
  • 1 Tbl. butter

For Sauce:

  • 2 Tbl. butter
  • 2 large shallots or 1/2 of a small onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbl. flour
  • 1 cup milk
  • 1 cup heavy cream, (can sub milk if desired)
  • 1/3 cup beer
  • 1/2 tsp. Better Than Bouillon Chicken Base
  • 1 Tbl. + 1 tsp. whole grain mustard
  • 1 tsp. extra hot horseradish
  • 1/2 tsp. white pepper
  • 1/2 tsp. worcestershire sauce
  • 1/8 tsp. cayenne
  • 3/4 lb. extra sharp cheddar, grated
  • 1/2 cup finely grated pecorino romano cheese
  • 4 oz. Velveeta, diced
  • 1 Tbl. cornstarch mixed with 1 Tbl. cold beer
  • 2 1/2 cups uncooked pasta, small shapes such as cellentani or macaroni

For Topping:

  • 4 Tbl. butter, melted
  • 1 1/2 cups Snyder's Honey Mustard & Onion Sourdough Pretzel Nibblers, crushed (measure before crushing) or as desired

Instructions

  • In large frying pan, heat oil and 1 Tbl. butter until very hot. Fry sausage slices until seared and browned, about 1 minute per side, turning quickly. Remove to a bowl, cover and set aside.
  • In large saucepan or small pot, add 2 Tbl. butter and melt over medium heat. Add shallots and garlic and sauté for 1-2 minutes. Add 2 Tbl. flour and cook, stirring for 2 more minutes.
  • Slowly add milk, cream and beer, whisking in until lump-free.
  • Add chicken base, mustard, horseradish, white pepper, worcestershire and cayenne.
  • Cook and stir until mixture comes to a boil. Stir and boil 1 minute.
  • Add cornstarch and beer slurry, and stir until thickened.
  • Turn down heat and add cheeses, stirring until fully melted.
  • Fold in sausage. Remove from heat, cover with lid tilted and set aside.
  • Preheat oven to 350º F.
  • Cook pasta for 1 minute less than recommended for al dente. Drain well. Stir in to cheese and sausage sauce.
  • Grease a 2 1/2 qt. casserole dish with lid. Fill with mac 'n cheese mixture. Cover and bake for 35-40 minutes.
  • In small bowl toss together melted butter and crushed pretzels. Remove casserole from oven, evenly sprinkle buttered crush pretzels over mac 'n cheese.
  • Pop back into oven and bake, uncovered, another 5 minutes.
  • LET REST for 15-20 minutes before serving so that casserole can cool down a little and fully thicken.