Stout Mac and Cheese

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Cook pasta according to package directions, omitting salt and fat; drain.
  3. 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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