Sausage macaroni and cheese is my number one, all-time favorite comfort food, a dish we enjoy all through the year. I originally found the recipe in a community cookbook from my hometown, which is a great place to find tried and true recipes that "real people" love.
This recipe was first published here on this blog back in February 2007. After all these years, I haven't found another macaroni & cheese recipe to top it.
Here it is, for you. Get comfortable - and enjoy!
Sausage Macaroni and Cheese
1 pound ground sausage
8 ounces elbow macaroni (or use rotini as shown in the picture above)
1 cup grated sharp cheddar cheese
1 cup grated mild cheddar cheese
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
salt to taste
pepper to taste
Preheat oven to 375 degrees. Cook macaroni as directed; drain. Pan fry sausage, crumbling as you go; remove and drain. Put sausage and macaroni in a 2-quart casserole dish sprayed with cooking spray. Prepare sauce: Melt butter, blend in flour and cook for a minute or two. Stir in milk and seasonings. Bring to a boil, stirring. Boil for 1 minute; remove from heat. Add cheese and stir until blended. Pour sauce over casserole mixture and bake for 15 minutes.
Serve with peas and baby carrots.
I use J.C. Potter Country Sausage, either the lite or the regular variety. It cooks up with almost no grease, no mess, no need to drain and it's much lower in fat than regular pork sausage, plus it's absolutely delicious.
I also use the pan that I cooked the macaroni in to make the cheese sauce, adding the butter to melt while the pan is still hot from the macaroni water (no need to wash first). While the casserole is baking, I can wash up that pan and the skillet that I cooked the sausage in, so the dishes are done before we even sit down to eat. Nice!
|Sausage mac & cheese, delicious comfort food |
no matter which macaroni you choose to use.