Stout Mac and Cheese

Stout Mac and Cheese! Cheesy and malty comfort food for St. Patrick’s Day.

Dark beer lovers will enjoy this mac and cheese version for St. Paddy’s Day! The stout adds the distinctive slightly bitter, malty flavor to the cheese and gives it it’s dark, rich color.

I found Stout Mac and Cheese, after St. Patrick’s Day last year in Cooking Light Magazine and bookmarked the recipe to try!

Along with stout, this cheesy mac recipe has hot turkey Italian sausage for flavor, and is made a little lighter with the addition of reduced fat cheddar and light processed cheese.

Stout Mac and Cheese,

adapted from Cooking Light

Serves 4

Ingredients

7 ounces uncooked rotini pasta

2 teaspoons canola oil

4 ounces hot turkey Italian sausage (I added 8 ounces for a 2 ounce serving per person)

3/4 cup diced onion

2 1/2 tablespoons all-purpose flour

1/2 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

1 cup Guinness Stout beer

1/3 cup whole milk (I used evaporated milk)

2.5 ounces reduced-fat sharp cheddar cheese, shredded

2 ounces light processed cheese, shredded (such as Velveeta Light)

Nonstick cooking spray

Preparation

1. Preheat oven to 450°.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. While pasta cooks, heat a large saucepan over medium-high heat. Add oil; swirl to coat. Remove casing from sausage. Add sausage and onion to pan; cook 6 minutes, stirring to crumble sausage. Add flour, pepper, and salt; cook 1 minute, stirring frequently. Stir in beer; bring to a boil. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add milk and cheeses, stirring until smooth. Stir in pasta. Divide mixture evenly among 4 ceramic gratin dishes coated with cooking spray. Bake at 450° for 10 minutes or until lightly browned.

Serve with a Guinness and a green salad for a meal!

If you’re not a fan of stout, you can substitute chicken stock instead, of course, then it becomes Stock Mac and Cheese :)

Print Recipe

Stout Mac and Cheese

Cheesy and malty comfort food for St. Patrick’s Day.

Prep Time20 mins

Cook Time10 mins

Course: Main Course

Cuisine: American, Irish

Keyword: Guinness, Italian sausage, mac and cheese, St. Patrick's Day, stout

Servings: 4

Ingredients

• 7 ounces uncooked rotini pasta
• 2 teaspoons canola oil
• 8 ounces hot turkey Italian sausage (or sausage of choice)
• 3/4 cup diced onion
• 2 1/2 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1 cup Guinness Stout beer
• 1/3 cup whole milk
• 2.5 ounces reduced-fat sharp cheddar cheese shredded
• 2 ounces light processed cheese shredded (such as Velveeta Light)
• Cooking spray

Instructions

• Preheat oven to 450°.
• Cook pasta according to package directions, omitting salt and fat; drain.
• While pasta cooks, heat a large saucepan over medium-high heat. Add oil; swirl to coat.
• Remove casing from sausage. Add sausage and onion to pan; cook 6 minutes, stirring to crumble sausage.
• Add flour, pepper, and salt; cook 1 minute, stirring frequently.
• Stir in beer; bring to a boil. Cook 3 minutes or until thick and bubbly, stirring constantly.
• Remove from heat. Add milk and cheeses, stirring until smooth. Stir in pasta. Divide mixture evenly among 4 ceramic gratin dishes coated with cooking spray.
• Bake at 450° for 10 minutes or until lightly browned.

Notes

• Serve with a Guinness and a green salad for a complete meal.
• If you’re not a fan of stout, you can substitute chicken stock instead, of course, then it becomes Stock Mac and Cheese :)

Find a round-up to help you Eat, Drink and Be Irish, with 17+ recipes and St. Patrick’s Day inspiration from the kitchen to the table, HERE.

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