Cavatappi Pasta, cooked 1 pound
Butter 4 ounces
Flour 1/4 cup
Milk 3 cups
Beer, not light 12 oz
Gouda Cheese – grated ¼ pound
Fontina Cheese – grated ¼ pound
Mascarpone Cheese ¼ pound
Nutmeg ¼ teaspoon
Black Pepper 1 ½ teaspoon
Roasted Garlic Puree 2 tablespoons
Parmesan Cheese 2 ounces
Bratwurst 2 links
Grate all cheeses and blend together.
Melt butter in a heavy bottom sauce pan over low heat, add roast garlic puree and flour, cook for 5 minutes.
Add milk, salt, pepper and nutmeg. Bring to simmer, stirring constantly. Continue to cook until milk is thickened and creamy, add 6 ounces of beer and return to a simmer. Remove from heat and add in all but a ¼ cup of the shredded cheeses, stir until all cheese is melted and blended in.
Heat remaining beer in a small skillet over medium heat, add bratwurst, cover and continue cooking until bratwurst is fully cooked, 165 degrees internal temperature. Remove brats from beer, slice and add back to beer cook until almost all the beer is cooked away, remove from heat.
Brush a large casserole dish with butter and layer in the pasta, top sauce then brat slices in beer.
Sprinkle top with the reserved cheese.
Bake at 325 for 20 minutes, until bubbly and lightly browned.