Beer and Brat Mac and Cheese

• 1 pound Rotini Pasta
• 2- 1/2 Tablespoons Butter, Divided
• 2 Tablespoons Flour
• 1 cup Milk
• 8 ounces, weight Sharp Cheddar
• 24 ounces, fluid Light Beer, Divided
• 1/2 teaspoons Cayenne Pepper
• Salt And Black Pepper
• 2 whole Beef Brats

1. 1.
2. Cook pasta according to package directions, drain and set aside.
3. 2.
4. Melt 2 tablespoons butter and add the flour.
5. Mix until a smooth and bubbly roux is created.
6. 3.
7. Add milk and stir until thickened.
8. 4.
9. Add cheddar cheese and stir until completely melted.
10. It will be a bit thick.
11. 5.
12. Add half of the beer and stir until creamy.
13. Add more milk if desired.
14. When it is the right consistency, add the pasta.
15. Season to taste with cayenne, salt and pepper.
16. 6.
17. Brown brats in the remaining 1/2 tablespoon butter until the entire outside is browned, about 5 minutes.
18. 7.
19. Pour the remaining beer over the brats and cook, covered, on medium heat for 20 minutes or until the center is no longer pink.
20. Drain the beer and fat from the frying pan.
21. Slice cooked brats and cook to brown further, if desired.
22. 8: Mix brats into mac and cheese.
23. Enjoy!

rotini pasta, butter, flour, milk, cheddar, cayenne pepper, salt

Taken from tastykitchen.com/recipes/main-courses/beer-and-brat-mac-and-cheese/ (may not work)