Ingredients:

  • 2 medium yellow onions, thinly sliced (approx. 300g / 10.5 oz)
  • 1/2 cup all-purpose flour (60g / 2.1 oz)
  • 1 teaspoon salt (6g / 0.2 oz)
  • 1/2 teaspoon black pepper (3g / 0.1 oz)
  • 2 cups vegetable oil, for frying (480ml / 16 fl oz)
  • 1.5 lbs smoked sausage (about 680g), such as Andouille, Kielbasa, or your favourite, sliced into 1/2-inch rounds
  • 1 tablespoon olive oil (15ml / 0.5 fl oz)
  • 1 medium yellow onion, diced (approx. 150g / 5.3 oz)
  • 1 lb elbow macaroni (454g / 16 oz)
  • 6 tablespoons unsalted butter (85g / 3 oz)
  • 1/4 cup all-purpose flour (30g / 1 oz)
  • 3 cups whole milk (720ml / 24 fl oz)
  • 1 cup (8 fl oz) good quality beer (such as a Pale Ale or Lager)
  • 2 teaspoons Dijon mustard (10ml / 0.34 fl oz)
  • 1/2 teaspoon garlic powder (3g / 0.1 oz)
  • 1/4 teaspoon cayenne pepper (1g / 0.04 oz) (optional, for heat)
  • 12 oz sharp cheddar cheese, shredded (approx. 340g / 12 oz)
  • 4 oz Gruyere cheese, shredded (approx. 115g / 4 oz)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Crispy Fried Onions: Toss sliced onions with flour, salt, and pepper. Fry in hot oil until golden brown and crispy. Drain on paper towels and set aside.
  2. Cook the Smoked Sausage: Heat olive oil in a large skillet. Sauté diced onion until softened. Add sliced sausage and cook until browned on both sides. Remove sausage and onions from skillet and set aside.
  3. Cook the Pasta: Cook macaroni according to package directions until al dente. Drain and set aside.
  4. Make the Beer Cheese Sauce: Melt butter in the same skillet. Whisk in flour and cook for 1 minute. Gradually whisk in milk and beer until smooth. Bring to a simmer, then reduce heat and cook until thickened. Stir in mustard, garlic powder, and cayenne pepper (if using). Reduce heat to low and stir in cheddar and Gruyere cheese until melted and smooth. Season with salt and pepper to taste.
  5. Combine Everything: Add cooked pasta and sausage mixture to the beer cheese sauce. Toss to coat.
  6. Serve: Spoon into bowls and top with crispy fried onions. Serve immediately.