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.
Excellent. Great on another blizzardy day. From a good CL issue "40 meals under 40 minutes" -- I think every recipe that month was quick & easy. Made to directions except we didn't use light cheeses. (Please don't make this and then rate low because you don't like the taste of Guinness.)
This should only be attempted by serious stout beer lovers!! There is a definite bitterness to it. I didn't have Italian sausage so I used regular sausage and added some pepper flakes. Before I stuck it in the oven I topped it with some fried onions. I liked it. Would I make it again? Probably not. Hubby ate it. Doubt the kids will like it though.
delicious - not big mac and cheese fans but huge Guinness fans and since it was a cooking Light recipe, decided to go for it - will make again for sure! Made a spinach and tomato salad to go along side.
I like to think of myself as a Mac & cheese afficianado, and this was over-the-top delicious. It was one of the first recipes that I didn't feel guilty after eating carbs & cheese, plus I had enough calories to enjoy a Guinness while I was making dinner.