Stovetop Sausage Mac n Cheese
>> Thursday, August 20, 2009 –
Recipes- Pasta,
Recipes- Sausage
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)
-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.