- 7 oz uncooked rotini pasta
- 2 tsp canola oil
- 4 oz hot turkey Italian sausage
- 3/4 c diced onion
- 2 1/2 tbsp all-purpose flour
- 1/2 tsp freshly ground black pepper
- 1/8 tsp kosher salt
- 1 c Guinness Stout beer
- 1/3 c whole milk
- 2.5 oz sharp cheddar cheese, shredded
- 2 oz Velveeta cheese, shredded
- Cooking spray
Preheat oven to 450°.
Cook pasta according to package directions, omitting salt and fat; drain.
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.
