Stout Macaroni and Cheese


Tonight, K and I made this awesome stout macaroni and cheese with chicken sausage for dinner. If you didn’t already know, I’m an avid Pinterest-er with a BeerUpYourLife board with all things beer related. In my searches, I found this awesome recipe from Yummly:

7 ozs rotini pasta (uncooked)
2 tsps canola oil
4 ozs sausage (hot turkey Italian)
34 cup diced onion
2 12 tbsps all purpose flour
12 tsp ground black pepper (freshly)
18 tsp kosher salt
1 cup beer (Guinness Stout)
13 cup whole milk
2 12 ozs reduced fat sharp cheddar cheese (shredded)
2 ozs processed cheese (light, shredded, such as Velveeta Light)
cooking spray
spinach (wilted, 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.

This meal was soooo tasty, and so hearty! It was the right portion for him, and I. Instead of Guinness, we used Murphy’s stout, and I think we preferred it because it left more of a smoked taste to the pasta. I highly recommend this recipe, it’s also very easy to make!


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