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