Prep 30 mins
Cook 30 mins
My DH wanted brats but didn't want them in buns, or even done hash style with potatoes like we frequently do. He asked can you pu them in a casserole with maybe a little cheese & onion. This is what came out if that. You get nice beer-cheese sauce on brats, onions, & pasta to hold it all together. All the best of Wisconsin: beer- cheese - brats
- 453.59 g bratwurst, cooked & cooled
- 14.79 ml butter
- 14.79 ml olive oil
- 1 large sweet onion, halved, then sliced in julienne strips
- 226.79 g penne pasta
- 44.37 ml butter
- 44.37 ml flour
- 2 (680.38 g) bottle beer, I recommend a craft beer, I used pale ale (room temperature)
- 113.39 g sharp cheddar cheese, shredded
- 56.69 g swiss cheese, shredded
- fresh ground pepper
- 14.79 ml mustard, stone ground or spicy brown
- 59.14 ml French-fried onions
- Bring a large pot of salted water to a boil for pasta. Cook pasta until l dente, drain.
- 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.
- Slice brats while onions carmelize, add to large bowl.
- 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.
- 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.
- If refrigerated, warm on counter for an hour before baking.
- Bake in a preheated 375* F oven, covered 20 minutes, uncover, top with French fried onions & bake another 10-15 minutes until golden & bubbly.