It's no secret that I love macaroni and cheese. I've dedicated not just one, but two blog posts to the subject...and this will be the third. Another not-so-secret fact about yours truly? I like to drink. Not just anything mind you. I like the flavours that you can find in different alcohols: like the citrus in white beer, or the berries in red wine. So, when I came across a recipe that combined the deliciousness of macaroni and cheese with the scrumptiousness of stout I had to give it a go!
Ingredients
-500 g uncooked rotini pasta
-2 tsp canola oil
-200g hot Italian sausage
-1 large onion, diced
-3 tbsp all purpose flour
-1/2 tsp black pepper
-1/8 tsp salt
-1 bottle of stout (341 mL)
-1/2 cup milk
-80g each grated cheddar cheese and cubed Velveeta (or other processed offering...makes for a very creamy sauce)
-1 1/2 cups frozen green peas
1) Preheat oven to 450 degrees F. Grease a 9x13 casserole dish
2) Cook pasta according to package directions; 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 (until thick and bubbly). Remove from heat. Add milk and cheeses, stirring until smooth. Stir in pasta and peas. Spread into prepare baking dish and bake for 10 minutes (until lightly browned).
It doesn't look like your typical plate of macaroni and cheese...and it doesn't taste like it either. The stout gives the sauce a very interesting flavour that I would describe as "mushroom-y" (what I believe the professionals call "umami"). Next time, I think I would swap the cheddar in for something like Swiss...I think that nutty kind of flavour would go well with the stout. I might also choose a different kind of sausage: while I love sausages of the hot Italian variety I found that I couldn't really taste the spice (which is kind of the point of hot Italian sausage). The above recipe would probably work just as well with ground beef, or a most lightly flavoured pork or turkey sausage.
Or a few red pepper flakes. Because everything is better with red pepper flakes.
Ingredients
-500 g uncooked rotini pasta
-2 tsp canola oil
-200g hot Italian sausage
-1 large onion, diced
-3 tbsp all purpose flour
-1/2 tsp black pepper
-1/8 tsp salt
-1 bottle of stout (341 mL)
-1/2 cup milk
-80g each grated cheddar cheese and cubed Velveeta (or other processed offering...makes for a very creamy sauce)
-1 1/2 cups frozen green peas
1) Preheat oven to 450 degrees F. Grease a 9x13 casserole dish
2) Cook pasta according to package directions; 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 (until thick and bubbly). Remove from heat. Add milk and cheeses, stirring until smooth. Stir in pasta and peas. Spread into prepare baking dish and bake for 10 minutes (until lightly browned).
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| Looks yummy....tastes good too. |
Or a few red pepper flakes. Because everything is better with red pepper flakes.
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