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Slow Cooker Beer Cheese Sausage Pasta Recipe

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Ingredients Method Notes

Ingredients
  

  • 2 14 ounce packages smoked sausage, sliced into rounds
  • 1 teaspoon onion powder
  • 1 tablespoon minced garlic
  • 1 cup beer
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon black pepper
  • 8 ounces cream cheese cubed
  • 2 cups freshly shredded sharp cheddar cheese
  • 1 cup freshly shredded white cheddar cheese
  • 16 ounces campanelle pasta
  • 2 tablespoons chopped parsley

Method
 

  1. Add the sausage, onion powder, garlic, beer, broth, Worcestershire, Dijon, and pepper to a 6-quart slow cooker. Scatter the cream cheese on top.
  2. Cover and cook on LOW for 3-4 hours or HIGH for 2 hours.
  3. Stir until the cream cheese melts, then stir in the sharp and white cheddar until smooth.
  4. Cook the pasta in salted water until al dente. Reserve a little pasta water, then drain.
  5. Stir the pasta into the slow cooker until coated. Cover and cook 10-15 minutes more.
  6. Top with parsley and serve warm.

Notes

Use freshly shredded cheese and a mild lager. Loosen the sauce with broth, milk, or pasta water if it thickens.