Step 1

Cook pasta according to package directions, and reserve 1/2 cup of the cooking water.

Step 2

In a large skillet over medium-high heat, cook the bacon until crisp. Remove bacon to a paper towel-lined plate to drain. Do not remove fat.

Step 3

Add sausage and onions and cook until sausage is starting to brown and onions are translucent. Add mushrooms and cook until soft and onions have started to caramelize.

Step 4

Add beer and scrape any bits from bottom of pan. Cook until liquid reduces to 1/4 cup. Remove from heat and keep warm.

Step 5

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in flour and cook for 2 minutes, whisking constantly.

Step 6

Slowly stir in milk. Bring to a simmer, reduce heat to medium-low and continue cooking until mixture thickens, stirring often, about 5 minutes.

Step 7

Stir in mustard and cheese and remove from heat. Add apple cider vinegar, salt and pepper, and stir until incorporated.

Step 8

Add sausage mixture and sour cream and stir until well combined. Toss with pasta, adding reserved pasta cooking water if mixture is too thick.

Step 9

Adjust seasoning as needed, top with snipped chives, and enjoy!