This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Oktoberfest or Märzen beer

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Who wants mac and cheese when you can enjoy beer and brats in the dish too? This golden macaroni masterpiece is from the kitchens of  chrismukkah

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...Gads, it feels GREAT to FINALLY GET BACK TO COOKING after going through a lot of...stuff >_<

Beer & Bratwurst Macaroni & Cheese

*optional

-14 oz. box dried macaroni - I used shells (whole wheat pasta works as well)
-3 beer brats, sliced (freeze them a bit to make them easier to slice without smooshing) (I used the whole package- 5 Brats babeh :P)
* 1 large onion, chopped and diced
-4 Tablespoons butter
-3 Tablespoons flour
-1 1/2 cups milk
-1 1/2 cups Oktoberfest or Märzen beer (I used Sam Adams Oktoberfest)
-1 teaspoon mustard powder (didnt add in, but dont let that stop you)
* 1 heaping teaspoon anise seeds
* 1 heaping teaspoon caraway seeds
* 1 head cauliflower, with the end removed and chopped
* 1/2 head garlic

-6 oz. sharp cheddar cheese, shredded (pre-shredded bags are your friends folks :P)
* 1/4 block of Muenster cheese, cubed
* 1/2 round smoked Gouda, cubed

-4 oz. aged provolone cheese, shredded (didnt use)
-salt and pepper to taste

-1 1/2 cups Panko bread crumbs
*Parmesan Cheese

Preheat oven to 450 ºF.

What I did first, actually, is roast the cauliflower and garlic in foil and at least 3 tablespoons olive oil, with a bit of salt and pepper. Cook this in the oven (and especially with foil over it to prevent it from burning up too much) for a good 35-40 minutes, no more. You may get a burnt 'crust' on the end of the cauliflower but dont worry about it, I found that actually enhances the flavor.

Cook macaroni to al dente, drain, set aside. And I follow the "Giada" rule- make sure you reserve a good cup of that pasta water, it will prevent the Mac and cheese from burning at the bottom and/or drying up!

On a large skillet, medium high - toss the caraway and anise seeds until fragrant. Add a teaspoon of olive oil and put in the onions, cook until translucent but not browned.

Then cook the bratwurst, adding a splash of beer a few minutes in, until all the pieces are cooked through and have some nice browning. Set aside. Chop into smaller pieces, if desired.

In same pan, melt 3 Tablespoons of the butter. Add the flour and stir, cooking until the raw-flour smell is gone and the roux is starting to turn golden. Add the milk and beer, stirring and scraping the browned bits from the bottom of the pan. Add mustard powder. Bring to a boil, then reduce heat and let simmer until it thickens a bit, about 8 minutes. Turn off heat and add cheese, stirring until all is melted and sauce is smooth and creamy. Taste for seasoning, add salt as needed.

Add drained macaroni and the chopped up bratwurst mix to the cheese sauce and stir to combine. ADD THAT 1/2- 1 CUP PASTA WATER. Meanwhile, melt 1 Tablespoon of butter, and add it to the bread crumbs and Parmesan, stirring until well combined. Pour the mixture into a buttered casserole dish, then top with the breadcrumb mixture. Bake for AT LEAST 25 minutes. (5 more if you like it browner)

Let cool & set about 10 minutes before serving.

Just murr folks...thats all I can say :P

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Allergy warning – recipe contains dairy products