Mac and Cheese with Sausage
With three cheeses, this ooey-gooey mac with sausage is the ultimate comfort food.
6 to 8
- 1 pkg (500 g) ULTIMATE™ Mild Italian Chicken Sausage
- 3 3/4 cups (925 mL) dried macaroni
- 2 tbsp (30 mL) butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp (30 mL) all-purpose flour
- 2 1/2 cups (625 mL) 2% milk
- 2 1/2 tsp (12 mL) salt
- 1 tsp (5 mL) mustard powder
- 1 tsp (5 mL) black pepper
- 1/4 tsp (1 mL) ground nutmeg
- 1 cup (250 mL) shredded Cheddar cheese
- 1 cup (250 mL) shredded Gruyère cheese
- 1/3 cup (75 mL) seasoned breadcrumbs
- 1/3 cup (75 mL) grated Parmesan cheese
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) finely chopped fresh parsley
1Preheat grill to medium-high heat; grease grate well. Grill sausages, turning frequently, for 10 to 14 minutes or until cooked through and internal temperature reaches 165˚F (74°C). Let rest for 5 minutes, then slice into rounds.
2Meanwhile, preheat oven to 430˚F (220˚C)
3Cook macaroni according to package directions.
4In large, high-sided skillet set over medium heat, melt butter. Add onion and garlic and cook, stirring occasionally, for 3 to 5 minutes or until tender. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until onion is coated. Slowly whisk in milk. Still whisking, bring to a boil.
5Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in salt, mustard powder, pepper and nutmeg. Reduce heat to low. Stir in Cheddar and Gruyère until melted.
6Add macaroni to sauce; cook, stirring occasionally, for 1 to 2 minutes or until well coated. Fold in sliced sausages. Transfer to greased 9-inch (23 cm) square baking dish.
7In small bowl, stir together breadcrumbs, Parmesan and oil. Sprinkle over pasta.
8Bake for 20 to 25 minutes or until golden brown and bubbly. Let stand for 10 minutes before serving. Sprinkle with parsley.
- Substitute Gruyère with Swiss or Fontina cheese if preferred.
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