Welcome back to Monday! Did everyone get out and enjoy St. Patty’s Day yesterday? I really did not celebrate except for eating the corned beef that I made. And since we’re not really big drinkers in my house I’ve also got some Guinness to use up. Today’s recipe is coming to you from the most recent issue of Cooking Light magazine. This recipe pairs up the rich taste of stout with spicy Italian sausage for a lighter mac and cheese dish.
Preheat oven to 450°. Prepare the pasta according to the package directions, omitting the fat and salt and then drain.
While the pasta cooks, heat a large saucepan over medium heat and add in the oil. Add the sausage and onion into the pan and cook completely, about 6 minutes. Add in the flour, salt and pepper and cook for an additional minute. Pour in the Guinness and bring to a boil. After about 3 minutes the mixture will thicken and become bubbly. Remove the mixture from the heat and stir in the cheeses and milk and mix well until smooth. Stir in the pasta and toss well to coat.
Divide the mixture evenly amongst 4 ramekins sprayed lightly with cooking spray. Place in the oven for 10 minutes, until warm and bubbly. Sprinkle with fresh parsley and serve!