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.
Stout Mac and Cheese
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.
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Total: 30 Minutes
- Calories: 385
- Fat: 11.7g
- Saturated fat: 4.3g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 2g
- Protein: 15.6g
- Carbohydrate: 48.5g
- Fiber: 2.3g
- Cholesterol: 36mg
- Iron: 2.4mg
- Sodium: 606mg
- Calcium: 43mg
- 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
- 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.
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