Stovetop Sausage Mac n Cheese

This recipe comes complements of Cooking Light. I printed this off of their website and Sunday was the perfect time to use it. The sausage flavor gets spread throughout the cheese sauce since the milk/flour mixture basically de-glazes the pan. Yum!

I paired the mac n cheese with a Salami and cheese beer bread (recipe to follow!).

Stovetop Sausage Mac and Cheese
From Cooking Light

Yields- 4 servings @ 433 calories each

  • 4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped
  • 1 1/4 cups fat-free milk
  • 2 tablespoons all-purpose flour
  • 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
  • 1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • 5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
  • Chopped fresh parsley (optional)
-Heat a large nonstick saucepan over medium-high heat.
-Add sausage; sauté 4 minutes or until browned.
-Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly.
-Reduce heat to medium.
-Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly.
-Stir in pasta.
-Garnish with parsley, if desired. Serve immediately.

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