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.
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.
More From Cooking Light
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.
Only you will be able to view, print, and edit this note.Add Note