Stout Mac and Cheese! Cheesy and malty comfort food for St. Patrick’s Day.
I found Stout Mac and Cheese,
after St. Patrick’s Day last year
in Cooking Light Magazine and
bookmarked the recipe to try!
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.
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
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
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 :)
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.