Brew City Mac Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.

Make a béchamel base

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons flour and whisk continuously to form a roux, cooking for 1–2 minutes until it smells slightly nutty but not brown.

Finish cheese sauce

Gradually whisk in 2 cups whole milk until smooth. Cook, stirring often, until the sauce thickens and coats the back of a spoon (about 5–7 minutes). Whisk in house cheese sauce (1 cup) until incorporated. Reduce heat to low and stir in shredded Wisconsin cheddar, muenster, and mozzarella a handful at a time until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp mustard powder, and a pinch (1/8 tsp) cayenne. If sauce is too thick, add up to 1/4–1/2 cup reserved pasta water to reach a slightly loose, creamy consistency.

Combine pasta and sauce

Add drained pasta to the cheese sauce and stir gently to coat evenly. Keep warm while you prepare meats and topping.

Cook bacon

While the pasta cooks, heat a skillet over medium heat. Add bacon slices and cook until crisp, turning as needed, about 6–8 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Cook smoked sausage

Using the same skillet (drain excess bacon fat to leave about 1 tablespoon), add the Usinger's smoked sausage sliced into 1/4-inch rounds. Cook over medium-high heat until browned and warmed through, about 4–5 minutes. Remove to a plate.

Prepare peppers & scallions

Dice red bell pepper into small pieces (about 1/4-inch). Reserve 1 tablespoon of the sliced scallions for garnish and add the rest to the pan for 1–2 minutes just to soften slightly (use any remaining fat in pan or a small dash of oil). Remove from heat.

Fold meats into pasta

Fold the chopped bacon, browned smoked sausage, softened red pepper, and most of the sliced scallions into the warm mac-and-cheese, reserving the panko and topping ingredients. Taste and adjust salt/pepper as needed.

Prepare panko topping

Preheat the oven broiler to high (or preheat oven to 425°F / 220°C for a gentler finish). In a small bowl, combine 3/4 cup panko breadcrumbs with 2 tablespoons melted butter and a pinch of salt. Toss until crumbs are evenly coated.

Assemble for baking

Transfer the mac-and-cheese with meats to an oven-safe baking dish (about 9x7-inch or similar). Sprinkle the panko mixture evenly over the top and scatter any remaining shredded mozzarella (if desired) for extra melt.

Bake or broil

Bake in a preheated 425°F oven for 10–12 minutes until bubbling and the topping is golden. Alternatively, broil on high for 2–4 minutes watching closely to avoid burning until panko is golden brown.

Make garlic bread

While the mac bakes, slice the Italian loaf or baguette in half lengthwise or into 1-inch slices. Mix 2 minced garlic cloves with 1 tablespoon olive oil and spread over the cut sides. Toast under the broiler or in a 400°F oven until golden, about 3–5 minutes. Sprinkle with chopped parsley if using.

Finish & garnish

Remove mac-and-cheese from the oven and let rest 3 minutes. Garnish with remaining sliced scallion and an extra sprinkle of chopped parsley. Serve hot with garlic bread on the side.