Bratwurst Mac and Cheese is a rich, creamy stovetop mac and cheese perfect for Oktoberfest or any autumn gathering. This easy recipe layers sharp cheddar and Monterey Jack for intense, melty cheesiness, while caramelized onions, a splash of beer, and a hint of Dijon mustard add depth and savory balance. The dish is finished with sliced grilled bratwurst for a hearty, comforting meal.
If you have leftover grilled bratwurst from a cookout, this recipe is a delicious way to transform them into a new meal. The combination of tender pasta, pockets of melted cheese, and browned brat slices makes a satisfying main course, but it also works well as a side for a larger spread.
This version uses penne, but you can substitute your preferred pasta shape. Serve with a bowl of soft pretzels or crush pretzels to sprinkle on top for a crunchy contrast. It’s a fun, flavorful twist on classic mac and cheese that’s ideal for fall meals and get-togethers.
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Bratwurst Mac and Cheese
By Christin Mahrlig
Ingredients
- 2 medium sweet onions, peeled and roughly chopped
- 2 tablespoons butter
- 1/2 teaspoon sugar
- 1/2 cup beer
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 ounces penne pasta, cooked
- 2 cooked bratwurst, cut into 1/4-inch slices
Instructions
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Melt 2 tablespoons butter in a large pan over medium heat. Add the chopped onions and 1/2 teaspoon sugar. Cook, stirring frequently, until the onions are golden brown, about 20 minutes. If they brown too quickly, reduce heat to medium-low to allow gentle caramelization.
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Add the beer and cook until most of the liquid evaporates, about 1–2 minutes. Remove the pan from heat and set the onions aside.
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In a Dutch oven or large saucepan, melt 1/4 cup butter over medium heat. Sprinkle in the flour and stir, cooking for 1 minute to form a roux.
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Gradually whisk in the milk and bring the mixture to a gentle simmer for about 1 minute, until it thickens slightly. Remove from heat.
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Stir in the Dijon mustard, salt, pepper, and both cheeses until melted and smooth. Fold in the cooked pasta, the caramelized onions, and the sliced bratwurst. Warm briefly if needed, then serve immediately.
Nutrition information is automatically calculated and should be used as an approximation.
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