Tuesday, November 17, 2009

Stovetop Sausage Mac and Cheese

This is a fast, easy, filling recipe that's great for a cold day. It was originally printed in Cooking Light, but I've made a few adjustments (and doubled it, because I like leftovers).

1 package Chicken sausage, chopped. (Package usually contains 4 links--get the flavor you like and adjust other additions to this dish accordingly. As written, any kind if Italian/artichoke/sundried tomato will work.)

2 1/2 cups fat-free milk
4 tablespoons all-purpose flour
1 1/2 cups (6 oz) shredded reduced-fat SHARP cheddar cheese
2/3 cup (about 2 2/3 oz) shredded Monterey Jack cheese
1/2 cup (4 oz, or 1/2 a package) 1/3-less-fat cream cheese
1 tsp onion powder
1/2 tsp garlic salt
10 cups hot cooked elbow macaronie (about 16 oz uncooked, or 1 box)

Optional (but strongly suggested):
1 box frozen chopped spinach, thawed and squeezed dry
1/2 cup sundried tomatoes (not in oil), julienned (if you're lucky, you can find them this way at the store.)

Cook macaroni according to package directions.

While that's cooking, heat a large nonstick saucepan over medium-high heat. Add sausage and saute 4 minutes or until browned.

Combine milk and flour (add 1 Tbsp at a time) in a small bowl, stirring well with a whisk (or fork). Add milk mixture, spinach, and sundried tomatoes to pan and 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.


No comments:

Post a Comment