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We love to grill during the summer! It means fresher dishes, less clean up and more time outside in the sun. Today I am sharing a recipe for Smoked Sausage and Beer Mac and Cheese, which is one of our favorite summer recipes. I have my husband grill the Eckrich Smoked Sausage Links while I whip up the delicious Beer Cheese Pasta that we add the smoked sausage to! It is delicious, affordable and such a perfect summer pasta to enjoy!
How to Make Smoked Sausage and Beer Mac and Cheese
Mac and cheese is usually a dish that I think of as a side for a BBQ or as comfort food on a cold winter night. However, you can make this a summertime meal by grilling Eckrich Smoked Sausage Links and adding them to the pasta. It gives it a nice rich and naturally hardwood smoked flavor that makes your mouth water!
First, you’ll want to head to your local Walmart store and pick up a package of smoked sausage. I picked up the Cheddar Smoked Sausage Links, but there are also Original and Jalapeño & Cheddar Smoked Sausage Links available.
You’ll also want to pick up some other items from Walmart, if you don’t already have them at home.
You’ll need:
Eckrich Cheddar Smoked Sausage Links
8 oz Penne Dried Pasta
1 Cup of Beer
3 Tablespoons of Flour
2 Cups of Shredded Cheddar Cheese
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Paprika
Grill your Eckrich Cheddar Smoked Sausage Links until done. Let them cool for a bit and then slice them into rounds.
Cook pasta and drain. Pour beer into large sauce pan on medium heat until it starts to boil.
Stir in flour and cheese. Mix.
Stir in Worcestershire, dry mustard and paprika. Add noodles and smoked sausage.
Your dish is now ready to be served! You’ll definitely be back for seconds. This recipe is for 4 people.
Eckrich is a consistent and trustworthy brand featuring a range of products, varieties and flavors that the whole family can enjoy.
What do you enjoy grilling for your family? Be sure to check out what products Eckrich offers to Give Life More Flavor this Summer!
Be sure to PIN this recipe, so you can make it later:
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