Stout Mac and Cheese

12 Reviews
ADD YOUR REVIEW
Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
20 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups)
By Adam Hickman
April 2013
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 385
  • Fat 11.7g
  • Satfat 4.3g
  • Monofat 4.1g
  • Polyfat 2g
  • Protein 15.6g
  • Carbohydrate 48.5g
  • Fiber 2.3g
  • Cholesterol 36mg
  • Iron 2.4mg
  • Sodium 606mg
  • Calcium 43mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cook pasta according to package directions, omitting salt and fat; drain.

Step 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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Ratings & Reviews

carolfitz's Review

promogal
February 16, 2015
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.)

Gettinthere46's Review

StephanieMS
January 19, 2014
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.

cconlon's Review

ChandraB
April 23, 2013
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.

StephanieMS's Review

cmjarv
April 19, 2013
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.

promogal's Review

Gettinthere46
April 06, 2013
Outstanding if you like the taste of beer. Reminded me of Cooking Light's Beer Cheese Soup recipe. Will make this again for sure! Family loved it!

ChandraB's Review

Dzimmerman77
April 01, 2013
This was so good and took very little time to prepare. We opted for chicken broth in lieu of beer so our daughter could enjoy it also, but I consider this a solid, anytime recipe.

Dzimmerman77's Review

carolfitz
March 19, 2013
Great recipe with the bite of stout beer... Excellent for finishing off a long day on the St. Patty's day parade line

cmjarv's Review

ciciandruby
March 19, 2013
N/A

kozonasky's Review

kozonasky
March 19, 2013
N/A

ciciandruby's Review

cconlon
March 17, 2013
N/A
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