I have been making the basic version of this mac n’ cheese recipe for a couple years – every time I make it I do a twist or two. It is one of those (for me) won’t fail recipes. It takes to a number of meats added or to go meatless well.
Baked Sausage Mac N’ Cheese
8-ounces small pasta shapes (cook time under 10 minutes)
1 small onion diced (about 1/2 cup)
1/4 cup unsalted butter
3 Tbsp all-purpose flour
1/4 tsp mustard powder
1/4 tsp fresh ground black pepper
2 cups low fat dairy milk
2 cups shredded (Tillamook special reserve) extra sharp cheddar cheese
1 Tbsp dried chives
1/4 cup seasoned dry bread crumbs
3 apple chicken sausages, chopped
Preheat oven to 350*.
Bring a medium pot of water to a boil. Add in the pasta and cook for half the time as noted on pasta package. Drain.
In a small fry pan over medium heat pan fry the sausage till golden brown. Set aside.
Meanwhile, in a heavy medium saucepan melt the butter. Add in the onions and cook over medium heat till golden. Add in the flour and mustard powder. Whisk till incorporated. Cook for a minute or so. Slowly add in the milk, whisking till smooth. Let cook over medium heat till just bubbling, whisking often. Turn off the heat and stir in the cheese, then the chives. Stir in the sausage with any pan drippings. Taste to see if you need to add salt (I don’t add any, but that is me!) Toss with pasta, then turn into a 8X8″ glass oven proof baking dish. Top evenly with bread crumbs.
Bake for 25 minutes.
Serves 3 hungry or 2 adults and 2 children.
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