This is another in what seems to have become a series in JBug's Kitchen and boy oh boy, I'm not sure why we haven't tried it here before.
Courtesty of myrecipes.com and Cooking Light magazine, this one is simply crumbled sausage links (I used spicy Chicken Parmesan) cooked up in a skillet then joined by cheater bechamel makin's, grated cheese, cream cheese and spices. It cooks up all rich and creamy before the cooked pasta hits the pot and a few minutes later you've got a pot of creamy, gooey, cheesy goodness.
It's quite delicious though in our case it could have used a little more seasoning, but honestly it puts the blue box stuff all to shame. The possibilities are endless too for hiding vegetables in it and this particular version could have used a little color with the addition of spinach, or kale or even green peas, or roasted red peppers or mushrooms...well you get the picture, right?
Give it a try next time you're looking for a quick family pleasing pasta dish and let your imagination be your sous chef.
Stovetop Sausage Mac and Cheese (from JBug’s Kitchen adapted from myrecipes.com)
1/2 pound crumbled sausage (I used spicy Chicken parmesan but Italian would be good too)
1-1/4 cups milk
2 tablespoons all-purpose flour
1 cup grated cheese (I used Trader Joe’s Mexican blend)
1/4 cup cream cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and coarse ground black pepper
8 ounces hot cooked pasta (I used orchiette)
Reserved pasta water as needed
Place a large skillet over medium high heat and when hot crumble in sausage. Cook, continuing to crumble with a fork until browned. In a small bowl, whisk together milk, flour, onion and garlic powders and add to skillet. Bring to a boil then reduce heat and add cheeses. Cook for an additional 2 or 3 minutes, stirring constantly. Stir in pasta. Cook for a minute more so pasta has a chance to absorb some sauce, adding pasta water if required for a creamy sauce. Serves 4.
A year ago - Coconut Milk Ice Cream
Two year's ago - Ginger Mint Lamb Chops and Cauliflower with Pinenuts and Raisins
Three year's ago - White Bean and Asparagus Salad