Stovetop Sausage Mac and Cheese

Stovetop Sausage Mac and Cheese
Photo by Becky Luigart-Stayner

Ingredients

  • 5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
  • 2 tablespoons all-purpose flour
  • ½ teaspoon onion powder
  • 1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
  • ¾ cup (3 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 ¼ cups fat-free milk
  • Chopped fresh parsley (optional)
  • + 13 more ingredients
    • Chopped fresh parsley (optional)
    • ¼ teaspoon garlic salt
    • ¼ cup (2 ounces) 1/3-less-fat cream cheese
    • ¼ cup (2 ounces) 1/3-less-fat cream cheese
    • ¼ teaspoon garlic salt
    • 5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
    • 2 tablespoons all-purpose flour
    • ½ teaspoon onion powder
    • 1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
    • ¾ cup (3 ounces) shredded reduced-fat sharp cheddar cheese
    • 1 ¼ cups fat-free milk
    • 4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped
    • 4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped

Heat a large nonstick saucepan over medium-high heat. 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 ...

View full recipe at My Recipes

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