On Wisconsin! Casserole

• 1 lb bratwurst, cooked & cooled
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large sweet onion, halved, then sliced in julienne strips
• 8 ounces penne pasta
• 3 tablespoons butter
• 3 tablespoons flour
• 2 (12 ounce) bottles beer, I recommend a craft beer, I used pale ale (room temperature)
• 4 ounces sharp cheddar cheese, shredded
• 2 ounces swiss cheese, shredded
• fresh ground pepper
• 1 tablespoon mustard, stone ground or spicy brown
• 1/4 cup French-fried onions

1. Bring a large pot of salted water to a boil for pasta. Cook pasta until l dente, drain.
2. 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.
3. Slice brats while onions carmelize, add to large bowl.
4. 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.
5. 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.
6. If refrigerated, warm on counter for an hour before baking.
7. Bake in a preheated 375* F oven, covered 20 minutes, uncover, top with French fried onions & bake another 10-15 minutes until golden & bubbly.

cooled, butter, olive oil, sweet onion, penne pasta, butter, flour, bottles beer, cheddar cheese, swiss cheese, fresh ground pepper, brown, onions

Taken from www.food.com/recipe/on-wisconsin-casserole-497007 (may not work)