Rating: 3.5 stars
10 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 4

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.

Adam Hickman
Recipe by Cooking Light April 2013

Gallery

Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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

  • 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.

Nutrition Facts

385 calories; fat 11.7g; saturated fat 4.3g; mono fat 4.1g; poly fat 2g; protein 15.6g; carbohydrates 48.5g; fiber 2.3g; cholesterol 36mg; iron 2.4mg; sodium 606mg; calcium 43mg.
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