Live Naturally Magazine
Export date: Mon Aug 2 9:57:58 2021 / +0000 GMT

Smoked Gouda with Sausage and Penne Mac and Cheese


Smoked Gouda with Sausage and Penne Mac and Cheese

Hearty appetites will ask for seconds of this rich and smoky Gouda, kielbasa and penne casserole.

  • 6 ounces beer; use darker beer for stronger flavor
  • 13 ounces low-fat turkey kielbasa, sliced into half-inch pieces
  • 8 ounces 2% milk
  • 6 ounces Neufchâtel (reduced-fat cream cheese)
  • 6 ounces (about ¾ cup) cheddar, cut into small chunks
  • 6 ounces (about ¾ cup) smoked Gouda, cut into small chunks
  • 1 teaspoon coarse ground mustard
  • ½ teaspoon salt
  • Pinch of ground cumin
  • 1 pound mini penne or gluten-free pasta
  1. Heat beer in a small saucepan over medium-high heat. Bring to a strong simmer. Add sausage and cook until heated through, about 10 minutes. Drain, and reserve warm beer.

  2. In a medium saucepan over low heat, add milk and cream cheese. Whisk until cream cheese is melted. Add half a cup of beer and stir well.

  3. Add cheddar and Gouda a little at a time. Whisk well to smooth out the sauce.

  4. Add mustard, salt, cumin and sausage. Stir well. Add more beer if necessary to thin the sauce.

  5. In a large pot, heat water and add salt. Cook penne al dente, about 8 minutes.

  6. Drain, and return to the pan. Add sauce and sausage. Stir well and serve right away.