August Recipes

Triple-Cheese Mac and Brats

Spoon scooping Triple Cheese Mac and Brats out of an oven dish.
Hands On:
25 minutes
Total Time:
45 minutes
Serves:
4

Ingredients

  • 1 (14-oz.) pkg. Hy-Vee deluxe macaroni & cheese dinner
  • ¼ cup Hy-Vee unsalted butter
  • ¼ cup Hy-Vee 2% reduced-fat milk
  • 1 (2-oz.) pkg. thinly sliced pancetta
  • 2 Hy-Vee skinless jalapeño bratwursts
  • 1 cup Culinary Tours Gruyere cheese, shredded
  • ⅔ cup Hy-Vee half & half
  • ½ cup Hy-Vee plain panko bread crumbs
  • ½ cup Soiree shredded Parmesan cheese
  • Fresh chives, chopped; for garnish
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Preparation

1
Preheat oven to 425°. 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.
2
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°), stirring to break bratwursts into large crumbles.
3
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.
4
Bake 15 to 20 minutes or until bubbly and golden brown. Crumble reserved pancetta over top. Garnish with fresh chives, if desired.

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