|Titletown - The Best of the Wurst Chili Mac
Imagine a giant bowl of mac and cheese tricked out with chili peppers and chunks of garlic sausage.
Mix up any combo of cheese and sausage you like. We used Swiss along with Slotkowski garlic
knockwurst. You can dial the heat up or down by adding more or less of the peppers. For a real
authentic experience, top it off with a drizzle of yellow mustard, a mound of sauerkraut and salty rye
croutons. You’ll think you’re in Lambeau.
Level of Difficulty: Medium
1 lb. fully-cooked garlic knockwurst (or any other fully-cooked wurst you like)
1/2 lb. small shaped pasta – elbows, etc.
½ cup butter
2 large jalapenos, seeded and minced
1-2 teaspoons chipotle chili powder
1 teaspoon coarse salt
½ teaspoon white pepper
½ cup flour
4 cups milk
8 oz. shredded Swiss cheese
¼ cup beer (Miller or similar)
Preheat oven to 400. Arrange knockwurst on a small baking sheet and roast for 20 minutes or until
heated through and a little crisp on the outside. Remove and allow to cool. When cool enough to
handle, peel off the skin and dice into small pieces.
Bring a large pot of water to a boil. Salt water and add pasta. Cook for 9 minutes or until al-dente. Drain
Melt butter in a large saucepan or stockpot over medium heat. Stir in jalapeno, chili powder, salt and
white pepper. Cook for 3-5 minutes. Whisk in flour and cook for 2 minutes, whisking constantly. Whisk in
milk and bring mixture to a boil, whisking frequently. When mixture is bubbling and thickened, reduce
heat and stir in cheese. When cheese has melted add beer, knockwurst and reserved pasta and heat
through. Ladle chili mac into bowls and top with sauerkraut, mustard, and croutons.
1 loaf bakery rye bread
2 tablespoons canola oil
1 tablespoon coarse salt
Heat oven to 350. Cut bread into ½ inch pieces and spread on baking sheet(s). Drizzle canola oil over
bread cubes and sprinkle with salt. Toss lightly and arrange in single layer. Bake for 10 minutes or until
lightly browned. Use immediately or store in an airtight container.