This is a cheat meal. The kind of meal you have after a long week. The perfect comfort food. And really, what is better than homemade macaroni and cheese? Nothing. Except one made with a creamy, rich beer cheese sauce. One filled with ground Italian sausage. And one topped with crunchy baked kettle chips. Yes, my recipe for Beer Mac and Cheese has all of this, and it is amazing. The kind of meal where you keep going back for one last bite. Not because you’re still hungry, but because the cheese filled bites of pasta are just so good!
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 3 italian sausages, casing removed (about 300g)
- salt and pepper to taste
- 1 box elbow macaroni (about 340g)
- 4 tbsp butter unsalted
- 4 tbsp flour
- 2 cups milk
- 1 cup beer (lager or ale of your choice)
- 2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 2 cups aged cheddar cheese, grated
- 1 tbsp spicy mustard or dijon
- 1 cup kettle chips, crushed (we used a sweet chili & sour cream flavour)
Preheat oven to 375°F.
Heat a skillet over medium heat and add olive oil. Add onion and cook for about 10 minutes until softened and translucent, stirring occasionally. Stir in garlic and cook for additional minute.
Add ground sausage (or squeeze out of casings, and break apart with spatula). Season with salt and pepper to taste, and cook until browned.
Remove from heat and set aside.
Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente (they will finish cooking in the oven).
Add macaroni noodles and sausage filling to a greased baking dish. Mix together.
In a medium saucepan, add butter and place over medium heat. Once butter is melted, whisk in flour and continue to cook for another minute.
Slowly whisk in milk. Add about 1/4 cup at a time to start, increasing to adding 1/2 cup at a time.
Add beer and continue to whisk. Increase heat and bring to a boil.
Reduce heat simmer 2-3 minutes until slightly thickened. Remove from heat and stir in cheese and mustard.
Pour cheese sauce into the baking dish with the macaroni and sausage, mixing together.
Crumble chips over the macaroni creating an even layer of topping.
Bake in oven for 10-15 minutes, until sauce is bubbling and chips are golden.
Let cool for 5 minutes. Serve and enjoy!
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!