Stout Mac and Cheese

Stout Mac and Cheese Recipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl
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.

Yield:

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

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

Nutritional 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

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

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.

Note:

Adam Hickman,

April 2013
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