Stout Mac and Cheese
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Adam Hickman
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
Instructions
Preheat oven to 450 °.
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.
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