6tablespoonsbutter, plus 2 tablespoons for pretzel topping
1small oniondiced
3garlic clovesminced
20sage leaves
6tablespoonsflour
2cupsalmond milk
1cupbeer
1/3cuppumpkin puree
1tablespoonnutritional yeast
1tablespoondijon mustard
1tablespoongarlic powder
2teaspoonsonion powder
1teaspooncrushed red pepper flakes
1/2teaspooncayenne pepper
1/2teaspoonsalt
1/2teaspoonblack pepper
8oz.cheddar cheeseshredded
3-4bratwurst or sausage of your choicegrilled and diced
1poundrigatoni or penne
1cuphard pretzels
Instructions
Preheat the oven to 375ºF. Heat a large pot of water to a boil, toss in pasta and cook for 10 minutes. Remove 1 cup of pasta water and reserve for later. Drain pasta and set aside.
In a medium sauce pan, heat 6 tablespoons of butter to medium. Add in the diced onion and minced garlic. Let cook for 5 minutes until they begin to brown.
Toss in the sage leaves and saute until they begin to crisp up. Remove from the oil and let drain on a paper towel.
Stir in the flour and whisk until smooth. Let bubble and thicken for 2 minutes. Slowly incorporate the milk and beer, whisking frequently.
Then add in the pumpkin puree, nutritional yeast, dijon mustard, garlic powder, onion powder, red pepper flakes, cayenne, salt and black pepper. Let the sauce simmer and thicken for 15-20 minutes, whisking occasionally.
Once sauce has thickened a bit, slowly add the cheese, whisking constantly. Let melt another 5 minutes.
Add the drained pasta back into the large pot. Toss in the diced bratwurst and sauteed onions. Pour the cheese sauce over and mix well. Add in up to 2/3 cup of reserved pasta water, stirring frequently, until the mac and cheese has a very creamy consistency.
Place the pretzels into a small baggie, and crush using a kitchen mallet or rolling pin. Mix with 2 tablespoons of melted butter.
Pour the mac and cheese into a 13 x 9 pan, sprinkle the crushed pretzels on top. Bake for 25 minutes.