I'm not very good at being romantic or putting my feelings into words, so I try to say thank you with food.
When I saw this recipe, I knew I had to make it for Paul. He loves beer. He loves pasta. It was no surprise that this was a big hit with him.
If you do not like beer, this recipe is NOT for you. It starts out cheesy and creamy but has a malty, bitter finish.
I was going to say that this is the perfect dish for the men in your life, but that's pretty unfair to all of my kick-ass girlfriends who love dark beer. This is a delicious comfort dish for the beer lover in your life.
Did I mention it's from Cooking Light? Yeah, everyone's a winner here.
Stout Mac n' Cheese
Adapted from Cooking Light Magazine, April 2013
Serves: 4 / Total time: 30 minutes
Ingredients
- 7 oz. uncooked rotini pasta (or similar shape)
- 2 tsp canola oil
- 4 oz. hot turkey or chicken Italian sausage
- 3/4 cup diced onion
- 2 1/2 tbsp all-purpose flour
- 1/2 tsp freshly ground black pepper
- 1/8 tsp kosher salt
- 1 cup Guinness Stout Beer
- 1/3 whole milk
- 2.5 oz. reduced-fat sharp cheddar cheese, shredded
- 2 oz. light processed cheese, shredded (such as Velveeta Light)
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat a large sauce pan over medium-high heat. Add the oil and swirl to coat.
Remove casing from sausage. Add the sausage and onion to the pan. Cook about 6 minutes, stirring to crumble sausage.
Add flour, pepper, and salt and cook 1 additional minute, stirring frequently.
Stir in beer. Bring to a boil, then cook 3 additional minutes or until thick and bubbly, stirring constantly.
Remove from heat and add cheeses and milk, stirring until smooth.
According to Cooking Light Magazine, a 1 1/4 cup serving has the following stats:
Calories: 385 / Fat: 11.7g / Protein: 15.6g / Carb: 48.5g / Fiber: 2.3g / Chol: 36mg / Iron: 2.4mg / Sodium: 606mg / Calc: 43mg
Cheers!
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