INGREDIENTS

12 oz. elk brats

16 oz. pasta

4 tbsp. butter

4 tbsp. flour

1 c. chicken broth

2 c. heavy whipping cream

1 tbsp. minced garlic

2 tsp. Pit Boss GSP seasoning (garlic, salt, pepper)

1 tsp. Pit Boss Honey Sriracha Rub

1/2 c. grated parmesan

2 c. shredded mozzarella cheese, divided

 

INSTRUCTIONS

  1. Preheat grill or oven to 375º F.
  2. Cook elk brats on grill. Once fully cooked, slice brats into bite sized rounds and set aside.
  3. Boil pasta according to instructions on the packaging.
  4. While pasta is boiling, melt butter in a saucepan. Add flour to melted butter and cook to make a roux, stirring frequently.
  5. Once flour has cooked, about 1-2 minutes, stir in chicken broth, heavy cream, and minced garlic. Continue stirring over medium heat until mixture is warm.
  6. Add in parmesan and half of the mozzarella cheese. Season with Pit Boss GSP and Honey Sriracha seasonings to taste. Stir frequently until cheese is melted, then remove from heat.
  7. In an aluminum pan or baking dish, mix together pasta, sliced elk brats, and alfredo sauce. Top with remaining mozzarella cheese.
  8. Bake for about 15 minutes or until cheese is melted. Serve and enjoy!