Beer and Brat Mac and Cheese

Ingredients:

6 tablespoons butter
1/2 cup finely diced onion
2 cloves garlic, minced
5 cooked brats, sliced into 1/4 pieces
1 bottle (12 ounces) of your favorite beer
1 pound elbow macaroni, cooked al dente
4 tablespoons flour
2 1/4 cups milk
1/4 cup heavy cream
1 tablespoon Dijon mustard
A few dashes hot sauce
Salt and pepper
5 cups shredded sharp cheddar cheese
1/2 cup crushed buttery pretzels

Directions:

Preheat the oven to 350°F. Melt butter in a large non-stick pan.  Cook onions in butter for a few minutes until soft. Add garlic and cook another 30 seconds. Add flour and cook another minute or two stirring often. Add the beer and milk.  Bring to a boil, whisking often until the mixture starts to thicken a bit.  Turn down heat and whisk 3 cups cheese, one cup at a time until smooth. Stir in heavy cream, mustard, hot sauce and a little salt and pepper.  If mixture seems too thick, add a bit more melt. Stir in macaroni and sliced brats.  Stir well to mix.  Spoon into a 9 X 13 inch dish that has been sprayed with cooking spray.  Top with remaining 2 cups cheese and sprinkle pretzels over the top. so then the cheese. Reduce the heat to low and continue to stir until the cheese has melted. Bake for 25 to 40 minutes or until warm and bubbly.