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Stout Mac and Cheese

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 20 mins
Total time 30 mins
Yield

Serves 4 (serving size: about 1 1/4 cups)

Serve with Wilted Spinach with Fresh Chile. Dark beer lovers will appreciate the flavor: cheesy up front and slightly bitter and malty at the end. Garnish with parsley for a pop of color.

Ingredients

  • 7 ounces uncooked rotini pasta
  • 2 teaspoons canola oil
  • 4 ounces hot turkey Italian sausage
  • 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
  • Wilted Spinach with Fresh Chile

Nutrition Information

  • calories 385
  • fat 11.7 g
  • satfat 4.3 g
  • monofat 4.1 g
  • polyfat 2 g
  • protein 15.6 g
  • carbohydrate 48.5 g
  • fiber 2.3 g
  • cholesterol 36 mg
  • iron 2.4 mg
  • sodium 606 mg
  • calcium 43 mg

How to Make It

  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.