8ozuncooked pastasmall to medium shells is my go-to choice
16ozcheddar and Colby cheesecut into 1/4" cubes
2tbspyellow mustard
1tspred pepper flakes
1 8ozcan evaporate milk
salt and pepper
1tbspolive oil
1lbsbrats
1/2onionchopped
1red pepperseeded and chopped
4large bell pepperscut in half, from the top to bottom, with the seeds removed
Instructions
In a large oven-safe pot, bring the water to a boil with salt.
Add the pasta and cook until al dente.
Carefully drain the pasta and set aside.
In the meantime, preheat a large cast-iron skillet.
Add the olive oil and cook the brats, browning evenly as you rotate them every so often.
For the last 7 to 10 minutes, add the chopped onion and pepper, and allow them to sautee down.
Remove the brats from the fire and allow to cool 5 minutes, before slicing.
In the same skillet with the onions and peppers, add the mustard and red pepper flakes. Stir to coat.
Whisk in the evaporated milk.
A little at a time, whisk in the cheese until completely melted.
Add the sliced brats to the pot with the cooked pasta and pour the cheese sauce over top.
Stir to combine.
In the now-empty skillet, carefully nestle the pepper halves in place. (I can usually fit 4 to 5 halves snuggly in each skillet)
Spoon in hearty portions of mac and cheese, pressing to fill.
Cover with aluminum foil and cook over offset heat for 35 to 40 minutes, until the peppers are softened and cooked through.
Repeat with the remaining pepper halves, as needed.
Allow the peppers to cool 5 minutes before serving.
Video
Notes
This recipe can be made in a standard kitchen as well.Follow the instructions and boil the water and cook the sausage and onions on the range top while finishing in the oven at 400 degrees for 15 to 20 minutes. The Mac and cheese can be made up to 3 days ahead and stored in an airtight container in the refrigerator.