Beer Brat Skillet Mac and Cheese ~ Savory beer brats, caramelized onions and tender penne pasta in a creamy Dijon Alfredo sauce topped with roasted red bell peppers.
~ Beer Brat Skillet Mac and Cheese ~
Can you believe tomorrow is Christmas? The last few months have really flown by. We are in the midst of prepping for our upcoming move (more on that soon…) so celebrating at the casa wasn’t feasible. Luckily my wonderful mother-in-law was more than willing to host us for a few days.
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We made the journey safely, with gorgeous cloud cover coming up the mountain but no ice. Check out my Instagram for pictures and video!
Now we are tucked in for the evening, stuffed full of pozole and tamales and relaxing in front of the fire. It might seem like a strange time to be working on a blog post but I am grateful for the ability to work away from home. Plus I haven’t been blogging enough for myself lately.
So on to this yummy Beer Brat Skillet Mac and Cheese! I haven’t been shopping as much the last 2 weeks knowing we were traveling for a few days. Last Sunday after the farmers market I started cooking what ingredients I could in the fridge that wouldn’t last more than a day or two, the rest went into the freezer for next week.
I really didn’t want plain brats on buns and a side. Too many pans, plus no buns in the casa kitchen. With only about 30 minutes to throw dinner together I grabbed my trusty cast iron skillet. For me beer brats beg for caramelized onions and plenty of mustard.
~ Kitchen Hacks ~
Add those flavors to a jar of quality peppery Alfredo sauce from the pantry and you have a winner. Onions and peppers are soul mate so I topped the dish with chopped roasted red pepper peppers, nothing fancy just the ones out of the jar. A light sprinkling of fresh parsley adds a pop of color and makes the dish feel festive!
How do you top your beer brats? Next time I am adding pickled jalapeno for a kick! Share your favorites in the comments.
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 small onion, cut in half root to tip and thinly sliced crosswise
- 1 pound beer brats, cases removed (approximately 4-5)
- 2 cloves finely minced garlic
- ¼ cup Dijon mustard
- 2 tablespoons yellow mustard
- 2 cups chicken stock
- 1 cup whole milk
- 1 15-ounce jar Alfredo sauce
- Salt and pepper to taste
- 1 pound penne pasta
- 2-3 jarred roasted red bell peppers, diced
- Fresh parsley for garnish
- Heat a covered, large cast iron skillet or Dutch oven over medium heat.
- Add oil, butter, onions and garlic. Saute 6-8 minutes until softened.
- Add sausage to skillet and break up with a wooden spoon or spatula. Cook 5-6 minutes until brown.
- Mix in mustards, cook 1-2 minutes.
- Sir in chicken stock, scraping bits off bottom of skillet. Pour in mik and Alfredo sauce, stir to combine.
- Mix in pasta and bring to a low boil. Cover skillet, reduce heat to low and simmer 10-12 minutes until pasta is tender.
- Topped with peppers and parsley. Serve hot.