Stout Mac And Cheese

• 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

1. Preheat oven to 450u0b0.
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 450u0b0 for 10 minutes or until lightly browned.

rotini pasta, canola oil, sausage, onion, flour, freshly ground black pepper, kosher salt, stout, milk, cheddar cheese, cheese, cooking spray

Taken from www.myrecipes.com/recipe/stout-mac-cheese (may not work)