Ingredients
Scale
- 4 Bratwurst sausages (about 12 oz)
- 12 oz Elbow macaroni
- 2 cups Whole milk
- 1/2 cup Heavy cream
- 2 cups Cheddar cheese, sharp
- 1 cup Mozzarella cheese
- 1/4 cup Parmesan cheese, grated
- 2 tbsp All-purpose flour
- 2 tbsp Butter, unsalted
- 1 tbsp Butter
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika, smoked
- 1/2 cup Panko breadcrumbs
- 1 tsp Dijon mustard
- 1 tbsp Parsley, fresh
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni in a large pot following the package directions. Drain and set aside.
- In a skillet, brown the bratwurst over medium heat until cooked through. Remove, slice, and set aside.
- In the same skillet, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, salt, and black pepper until smooth.
- Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream. Cook while stirring until the sauce thickens.
- Stir in 2 cups sharp Cheddar, 1 cup Mozzarella, and 1/4 cup grated Parmesan until the sauce is smooth and cheese is melted.
- Fold in the cooked macaroni and sliced bratwurst. Mix well.
- Pour the mixture into a baking dish. Mix 1/2 cup Panko breadcrumbs with 1 tbsp butter and sprinkle on top.
- Bake for 20–25 minutes until the top is golden and the dish is bubbly.
- Garnish with 1 tbsp fresh parsley before serving.
Notes
For a softer spice or different flavor, adjust seasoning to taste. Serve hot from the oven with a simple salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: mac and cheese, bratwurst, comfort food, casserole, cheesy pasta