Slow Cooker Beer Cheese Sausage Pasta

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Prep Time:15

Cook Time:4

Total Time:4 15

Ingredients

2 14-ounce packages smoked sausage sliced into rounds
1 tsp onion powder
1 tbsp minced garlic
1 cup beer a mild lager works well
1 cup chicken broth
1 tsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp black pepper
8 oz cream cheese cubed
2 cups sharp cheddar cheese freshly shredded
1 cup white cheddar cheese freshly shredded
16 oz campanelle pasta
2 tbsp chopped parsley for serving

Instructions

Step 1: Add the Smoked Sausage - Start by slicing your smoked sausage into rounds and spreading them across the bottom of a 6 quart slow cooker. There is no need to brown the sausage first unless you happen to want the extra color. The sausage is already cooked, so during its time in the slow cooker it will warm through, soften slightly, and release some of that smoky flavor into the sauce.
Step 2: Add the Onion Powder and Garlic - Sprinkle the onion powder over the sausage, then add the minced garlic. Give everything a quick stir if you want, but you do not need to fuss with it. These flavors will mingle with the liquid as the slow cooker heats, and the garlic will mellow into the sauce instead of tasting sharp.
Step 3: Pour in the Beer and Broth - Pour the beer and chicken broth evenly over the sausage. A mild lager is a comfortable choice for a family style beer cheese sauce because it gives you that familiar pub flavor without turning the sauce too bitter. The chicken broth keeps the mixture balanced and provides enough liquid for the cream cheese to melt into later.
Step 4: Add the Savory Seasonings - Stir in the Worcestershire sauce, Dijon mustard, and black pepper. These ingredients might seem small compared with all that sausage and cheese, but they matter. Worcestershire adds savory depth, Dijon brings a little tang, and black pepper gives the sauce gentle warmth. Together they keep the finished pasta from tasting like cheese and nothing else.
Step 5: Add the Cream Cheese and Slow Cook - Scatter the cubed cream cheese across the top. Cover the slow cooker and cook everything on LOW for 3 to 4 hours, or on HIGH for about 2 hours. I prefer LOW when the schedule allows because it gives everything plenty of time to warm together gently. You are looking for soft cream cheese and piping hot sausage surrounded by a fragrant broth.
Step 6: Stir the Cream Cheese Into the Sauce - Once the cooking time is up, remove the lid and stir the mixture thoroughly. The softened cream cheese should disappear into the beer and broth, turning everything creamy. Give it a minute if necessary and keep stirring until you no longer see large white pieces of cream cheese. It may look a little thinner than the final sauce at this point, which is exactly what you want.
Step 7: Melt in Both Cheddar Cheeses - Add the freshly shredded sharp cheddar and white cheddar a little at a time, stirring gently after each addition. The residual heat from the slow cooker should melt the cheese into a smooth, creamy sauce. Freshly shredded cheese makes a noticeable difference here because packaged shredded cheese often contains coatings that can keep it from melting as smoothly.
Step 8: Cook the Campanelle Pasta - While you are finishing the cheese sauce, bring a large pot of water to a boil and cook the campanelle according to the package directions until al dente. You want the pasta tender but still slightly firm in the center. Remember that it will spend a few more minutes sitting in the hot sauce, so cooking it until very soft at this stage can leave it mushy later.
Step 9: Combine the Pasta and Beer Cheese Sauce - Drain the pasta thoroughly, then add it directly to the slow cooker. Gently fold everything together until the campanelle is coated from top to bottom in that creamy beer cheese sauce. Take your time stirring so you do not break up the pasta. This is the point when dinner really comes together and the sauce settles into all those little folds and curves.
Step 10: Warm Through and Serve - Cover the slow cooker again and let everything cook for another 10 to 15 minutes, just until the pasta is hot and the sauce has settled into the right consistency. If it looks thicker than you like, stir in a small splash of chicken broth. Finish with chopped parsley and, if your family is anything like mine, set a little extra cheddar on the table for whoever wants another sprinkle.

Notes

Substitutions

Kielbasa for smoked sausage: Kielbasa has the same hearty, smoky personality and can be swapped in using the same amount.
Colby Jack for white cheddar: Colby Jack melts smoothly and gives the sauce a milder, slightly buttery cheese flavor.
Beef broth for chicken broth: Beef broth works well if that is what you have and will make the sauce taste a little deeper and richer.
Cavatappi for campanelle: Cavatappi is sturdy, curly, and excellent at carrying a thick cheese sauce.
Rotini for campanelle: Rotini is an easy grocery store option and its twists catch plenty of sauce.
Nonalcoholic beer for regular beer: A mild nonalcoholic lager can give you similar malty flavor if you prefer not to use regular beer.

Variations

Bacon Beer Cheese Pasta: Stir in 8 slices of cooked and crumbled bacon before serving for an extra smoky, salty layer.
Jalapeño Beer Cheese Pasta: Add diced jalapeños and swap some of the cheddar for pepper jack when your family likes a little heat.
Pretzel Pub Pasta: Serve the finished pasta with warm toasted pretzel bites for scooping up any cheese sauce left behind in the bowl.
Loaded Beer Cheese Pasta: Finish each serving with crispy fried onions and another handful of shredded cheddar for a loaded comfort food version.
Bratwurst Beer Cheese Pasta: Replace the smoked sausage with sliced cooked bratwurst to lean even harder into the classic beer and sausage combination.

Tips and Tricks

Shred your own cheese: Freshly shredded cheddar melts much more smoothly and gives the sauce that creamy texture you want.
Choose a mild beer: Lager is a safe, flavorful choice because darker or heavily hopped beers can make cheese sauce taste bitter.
Do not overcook the pasta: Stop at al dente because the noodles continue softening once they are stirred into the hot slow cooker.
Thin the sauce when needed: Cheese sauces naturally thicken as they sit, so a splash of warm broth can bring leftovers or a thick batch right back to life.
Keep the slow cooker on LOW when possible: Gentle heat is kinder to creamy sauces and gives the ingredients plenty of time to mingle.
Add cheese gradually: Stirring it in by handfuls helps everything melt evenly instead of turning into one big clump.
Save a little cheddar for serving: A small sprinkle over each bowl makes dinner look extra inviting and gives the kids something familiar to get excited about.

Serving Ideas

Warm pretzel bites: Soft pretzels fit naturally with the beer cheese flavors and are great for grabbing the last spoonful of sauce.
Simple green salad: A crisp salad with a tangy vinaigrette helps balance the richness of the pasta.
Roasted broccoli: The slightly crisp edges of roasted broccoli are a nice contrast beside all that creamy sauce.
Steamed green beans: Green beans are simple, kid friendly, and easy to put together while the pasta boils.
Garlic bread: If you are fully committing to comfort food night, warm garlic bread is very good at making sure no sauce gets left behind.
Fresh sliced vegetables: Cucumbers, carrots, or bell peppers bring some crunch to the table without adding another complicated side dish.

Storage and Make Ahead Tips

Refrigerate leftovers promptly: Transfer cooled leftovers to an airtight container and refrigerate them for up to 4 days.
Reheat gently: Warm individual portions in the microwave or reheat a larger amount over low heat, stirring occasionally.
Add liquid when reheating: A small splash of milk or chicken broth helps loosen the cheese sauce after it has thickened in the refrigerator.
Stir before serving again: Give reheated pasta a good gentle stir so the sauce coats the noodles evenly again.
Skip the freezer: I do not recommend freezing this pasta because creamy cheese sauces can separate after thawing and lose that smooth texture.
Prep the cheese ahead: You can shred both cheddars and slice the sausage the day before, then refrigerate them separately so morning prep takes only a few minutes.
Wait to cook the pasta: If you are preparing components ahead of time, boil the campanelle shortly before serving for the best texture.

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Servings: servings