Preheat oven to 425 degrees. Spray an 8-inch square baking dish with nonstick spray. Bring a large pot of lightly salted water to a boil. Add macaroni; boil 7 to 10 minutes or until macaroni is tender. Drain; stir in butter and seasoning packet. Set aside.
You've heard of hot dogs with mac and cheese, but how about brats with mac and cheese? Jalapeño cheddar brats, pancetta, and three kinds of cheese combine to make this super gooey (and super delicious) casserole.
Servings and Ingredients
|1 (14-oz.) pkg. Hy-Vee deluxe macaroni & cheese dinner|
|¼ c. Hy-Vee unsalted butter|
|¼ c. Hy-Vee 2% reduced-fat milk|
|1 (2-oz.) pkg. thinly sliced pancetta|
|2 Hy-Vee skinless jalapeno bratwursts|
|1 c. Culinary Tours Gruyere cheese, shredded|
|⅔ c. Hy-Vee half & half|
|½ c. Hy-Vee plain panko bread crumbs|
|½ c. Soiree shredded Parmesan cheese|
|Fresh chives, chopped; for garnish|
Things To Grab
- 8-inch square baking dish
- Hy-Vee nonstick cooking spray
- Large skillet
- Paper towels
Cook pancetta in a large skillet over medium heat 2 minutes or until crispy, turning halfway through. Remove from skillet; drain on paper towels. Add bratwursts to drippings in skillet. Cook 6 to 9 minutes or until browned (165 degrees), stirring to break bratwursts into large crumbles.
Add cooked bratwurst with drippings, shredded Gruyere, and half and half to prepared macaroni and cheese in saucepan; gently stir until combined. Spread mixture evenly in prepared baking dish. Sprinkle with panko and Parmesan cheese.
Bake 15 to 20 minutes or until bubbly and golden brown. Crumble reserved pancetta over top. Garnish with fresh chives, if desired.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 105mg
- Sodium: 1280mg
- Total Carbohydrates: 37g
- Protein: 27g