Beer-Cheese Mac and Sausages

 

1

package (7 oz) elbow macaroni (2 cups)

3

tablespoons butter

1/4

cup finely chopped onion

3

tablespoons Gold Medal® all-purpose flour

2

cups half-and-half

1

teaspoon ground mustard

1/2

teaspoon red pepper sauce

1/4

teaspoon salt

1

cup beer or non-alcoholic beer

2

cups shredded marble jack cheese (8 oz)

1

package (1 lb) cocktail-size fully cooked smoked sausages

2

cups popped microwave popcorn

• 1 Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. Cook and drain macaroni as directed on package using minimum cook time. Rinse and return to saucepan.
• 2 While macaroni is cooking, in 3-quart saucepan, melt butter over medium heat. Cook and stir onion in butter 2 to 3 minutes or until softened. Stir in flour; cook and stir 1 minute. Gradually stir in half-and-half, mustard, pepper sauce and salt; heat until thickened and bubbly, stirring constantly, about 5 minutes. Stir in beer. Remove from heat; let stand 2 to 3 minutes. Stir in cheese until melted. Add sausages to cooked macaroni. Stir in cheese sauce. Spoon macaroni mixture into casserole.
• 3 Bake 30 to 40 minutes or until bubbly and top begins to brown. Top with popcorn just before serving.