1 (14 oz)
package of Klement’s Founder's Select Cheddar Bratwurst, cut into ½ inch semi-circles
sharp cheddar cheese, cubed
Salt and ground black pepper to taste
dry bread crumbs
Fill a pan with lightly salted water; bring to a boil over medium-high heat.Stir in pasta and return to a boil. Cook, stirring occasionally until pasta is cooked thoroughly, but still firm (about 8 minutes).
Preheat oven to 350°F. Grease a 9x13 inch baking dish.
Melt butter in a skillet over medium-low heat; cook and stir the chopped onion for about 5 minutes – until translucent. Whisk in flour, stirring constantly to avoid lumps. Cook and stir butter, onion and flour for 2-3 minutes, or until thickened, and remove from heat. Whisk in the milk a little at a time, stirring constantly, and return to low heat. Bring sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in cheddar cheese, a few cubes at a time, until all the cheese has been incorporated, and sauce is hot and smooth.
Pour pasta into the cheese sauce and stir to combine. Stir in Klement’s Smoked Sausage with Cheddar Cheese, salt and pepper.
Transfer macaroni and cheese mixture to prepared baking dish and sprinkle bread crumbs over the top. Bake in preheated oven for 20 minutes until bread crumbs are browned and mixture is bubbling.