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Beer Cheese Mac with Peppers, Onions, & Bratwurst

The perfect comforting mac & cheese, even in these crazy heatwaves!

Author PLVNTFOOD by Chef Brianna Gallo


  • 1 pound pasta I used cavatappi
  • 3 packs Follow Your Heart Medium Cheddar slices cubed
  • ½ cup plain unsweetened plant milk
  • 1 ½-2 cups beer
  • 1 tbsp Dijon mustard
  • 1 tbsp hot sauce adjust to your liking
  • 2 tbsp garlic powder
  • Salt and black pepper to taste
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 yellow onion sliced
  • 1 package vegan bratwurst sausage I used beyond meat
  • 2 tbsp grapeseed oil


  1. In a pot, add your cubed cheese, plant milk, beer, mustard, hot sauce, garlic powder, salt, and pepper & cook over low heat stirring frequently until the cheese is melted. Add less milk/beer at first and add more as needed until you reach a slightly runny but still thick consistency, one that sticks to the back of the spoon.
  2. In a skillet over medium heat, add in your grapeseed oil along with your sliced peppers and onions (seasoned with salt to taste). Cook until soft and browned. About 3-4 minutes before they’re done, push them to one side of the pan and add in your bratwurst. Cook to package instructions, then remove from the pan and slice your sausages.
  3. Cook your pasta in salted water according to package instructions, then drain.
  4. Mix your pasta with your cheese sauce (to the amount desired) and ¾ of your pepper and onion mixture.
  5. Place the mac and cheese in serving bowl and top with remaining peppers and onions, and your sliced bratwurst sausage. Serve & Enjoy!

Recipe Notes

You can easily make this gluten free by using a gluten free beer & pasta!