What’s drunken macaroni and cheese? It’s mac ‘n’ cheese with booze, of course! This recipe if primarily based off of Martha Stewart’s Macaroni and Cheese recipe with additional awesomeness: sausage, sun-dried tomatoes, and ale.
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices wheat bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni
1/2 cup ale (I used Stone Brewery’s Arrogant Bastard)
1 lb mild Italian sausage
1/2 cup sun-dried tomatoes, sliced into strips
Heat over to 350 degrees. Place sausage links on baking sheet lined with aluminum foil. Bake on one side for 8 minutes, flip and cook for an additional 8 minutes. Allow to cool and then cut links into thin slices.
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In the microwave, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, 1 1/2 cups Gruyere or 1 cup Pecorino Romano, 1/2 cup of beer; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Add sausage and sun-dried tomatoes.
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.