Beer-cheese mac and sausages recipe

Ingredients

• 1 box (7 oz) elbow macaroni (21⁄2 cups)
• 3 tablespoons butter
• 1 small onion, finely chopped (1⁄3 cup)
• 3 tablespoons all-purpose flour
• 2 cups half-and-half
• 1 teaspoon ground mustard
• 1⁄2 teaspoon red pepper sauce
• 1⁄4 teaspoon salt
• 1 cup regular or nonalcoholic beer
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
• 1 package (1 lb) cocktailsize smoked link sausages (about 48 sausages)
• 2 cups popped microwave popcorn

1. Heat oven to 350°F. Spray 21⁄2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Return macaroni to saucepan.
2. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook 2 to 3 minutes, stirring frequently, until softened. Stir in flour; cook and stir 1 minute. Gradually stir in half-and-half, mustard, pepper sauce and salt; cook and stir until thickened and bubbly, about 5 minutes. Stir in beer. Remove from heat; let stand 2 to 3 minutes.
3. Stir in cheese until melted. Add sausages to cooked macaroni; stir in cheese sauce. Spoon macaroni mixture into casserole.
4. Bake uncovered 30 to 40 minutes or until bubbly and top begins to brown. Top with popcorn just before serving.