Preheat oven to 375 degrees. Cook pasta according to package directions substituting 1 cup pilsner for 1 cup water. Drain pasta; set aside and keep warm.
Pilsner beer, pimiento, and Italian sausage bring up the flavors of a traditional mac 'n' cheese.
Servings and Ingredients
|2 c.||Hy-Vee cellentani pasta, dry|
|1 ¼ c.||Pilsner Urquell beer, divided|
|1 tbsp.||Hy-Vee unsalted butter|
|1||(1-lbs.) pkg. Italian ground sausage|
|3 tbsp.||Hy-Vee all-purpose flour|
|1 c.||Hy-Vee Short Cuts chopped white onion|
|1 c.||Hy-Vee Short Cuts chopped tricolored peppers|
|2 ½ c.||Hy-Vee whole milk|
|1||(8-oz.) pkg. Hy-Vee cream cheese, cubed|
|1||(8-oz.) pkg. Hy-Vee shredded mac and cheese blend|
|1||(4-oz.) jar pimientos, drained|
|½ tsp.||Hy-Vee crushed red pepper|
|¼ c.||Hy-Vee Italian-seasoned whole wheat bread crumbs|
|Fresh green onions, sliced, for garnish|
Things To Grab
- Large ovenproof skillet
Meanwhile, melt butter in an ovenproof skillet. Add sausage; cook until browned. Stir in flour and cook for 1 minute. Stir in white onion and tricolor peppers; cook and stir for 2 minutes. Add milk and remaining pilsner. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add cream cheese, mac and cheese blend, pimientos, and crushed red pepper to sauce. Stir in pasta. Top with bread crumbs.
Bake 12 minutes or until crumbs are golden brown. Garnish with sliced green onions, if desired.
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 105mg
- Sodium: 900mg
- Total Carbohydrates: 33g
- Protein: 24g