Paula made us a terrific meal tonight. Stout Mac and Cheese. She even said that it was a lot of fun to make as she cooked with one of my homebrew stouts and the flavor filled the kitchen. Start by preheating the oven to 450°. While the oven heats up, Cook 7-8 ounces of macaroni pasta according to package directions, omitting salt and fat; drain. While the pasta cooks, heat a large saucepan over medium-high heat. Add oil; swirl to coat. Remove casing from 4 ounces of italian sausage. Add sausage and 3/4 cup of diced onion to pan; cook 6 minutes while stirring to crumble sausage. Add 2 1/2 tablespoons of flour, pepper, and salt; cook another minute while still stirring frequently. Stir in 1 bottle of stout beer; bring to a boil. Cook 3 minutes or until the sauce gets thick and bubbly, stirring constantly. Remove from heat. Add 1/3 cup of milk and 2 ounces of shredded cheddar cheese along with 2 ounces of Cheez-Whiz (or Velveeta Light), stirring until smooth. Mix the sauce with the pasta and bake at 450° for 10 minutes or until lightly browned. This was a most amazingly tasty twist on mac and cheese. Highly recommended!