On Wisconsin! Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 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

Recipe

• 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.