MACARONI AND CHEESE WITH SAUSAGE
Skip the bun: Eat your sausage, pepper and onion in a mac and cheese.
Provided by Food Network Kitchen
Time 1h15m
Yield 10-12
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente. Reserve 1 3/4 cups of the pasta cooking water and then drain the pasta; set aside.
- Heat the oil in a large Dutch oven or saucepot over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat into small pieces, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the bell pepper, onion and a pinch of salt to the drippings in the pot and cook, stirring occasionally, until softened and lightly browned, 10 to 12 minutes; transfer to the plate with the sausage.
- Carefully wipe out the pot, add the half-and-half and cayenne and bring to a simmer over medium heat. Simmer until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Gruyere, 1 handful at time, until all the cheese is melted and the sauce is smooth. Remove from the heat.
- Add the cooked pasta and reserved pasta cooking water to the cheese sauce and stir to combine. Stir in the sausage and vegetables; adjust the seasoning with additional salt. Pour into a 9-by-13-inch baking dish and bake until bubbly and lightly browned, about 10 minutes.
MAC AND CHEESE SHELLS WITH SAUSAGE
Make mac 'n cheese that's not only ready in 30 minutes, it has a veggie and meat, too!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, heat broth to boiling over medium-high heat. Add pasta shells; heat to boiling. Boil 6 minutes; do not drain. Reduce heat. Stir in peas and sausage. Cover; simmer 3 to 5 minutes or until shells are tender. Remove from heat.
- Add shredded cheese; toss gently until cheese is melted. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 740, Carbohydrate 66 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 19 g, ServingSize 1 Serving (1 1/2 cups), Sodium 1450 mg, Sugar 7 g, TransFat 1 g
MAC & CHEESE WITH SAUSAGE MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Reserve the pot.
- Meanwhile, combine 1/2 cup crushed cheese crackers and 1/4 cup milk in a medium bowl; let sit until slightly softened, about 10 minutes. Add the sausage and 2 tablespoons Parmesan and mix well to combine. Form the sausage mixture into 1-inch meatballs (about 28); arrange on the prepared pan. Bake until golden and cooked through, 6 to 8 minutes.
- Add the flour and the remaining 2 cups milk to the reserved pot and whisk until smooth. Bring to a simmer over medium-high heat and cook, whisking, until slightly thickened, 8 to 10 minutes. Remove from the heat, add the cheddar and processed cheese and stir until smooth. Stir in 3/4 teaspoon salt and the mustard.
- Add the pasta and 1/4 cup of the reserved cooking water to the cheese sauce and stir to coat. Add the meatballs and stir to coat; thin with the remaining 1/4 cup cooking water, 1 tablespoon at a time, if needed.
- Combine the remaining 1/2 cup crushed cheese crackers and 1 tablespoon Parmesan in a small bowl. Divide the mac and cheese among bowls and sprinkle with the cracker mixture.
MAC 'N CHEESE SAUSAGE SKILLET
Mac and cheese gets a meaty flavor boost when you add Italian sausage-and it's still a quick 20-minute skillet dish.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Brown sausage in large skillet on medium heat; drain.
- Add water, tomatoes and Macaroni; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until macaroni is tender, stirring occasionally.
- Add Cheese Sauce Mix and butter; cook and stir 2 min. or until heated through. Stir in cheddar; cook until cheddar is melted.
Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 60 mg, Sodium 1000 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 2 g, Protein 18 g
MAC N CHEESE SHELLS WITH SAUSAGE
Frozen peas are not only cheaper than fresh, they're often sweeter since they're usually frozen very soon after being harvested. Keep some on hand to add color and springtime flavor to everything from pasta and rice to meat. (From Betty Crocker's "Money Saving Meals" cookbook).
Provided by PSU Lioness
Categories Macaroni And Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In 3 quart saucepan, heat broth to boiling over Medium-High heat.
- Add pasta; heat to boiling.
- Boil 6 minutes; do not drain.
- Reduce heat and stir in peas and sausage.
- Cover and simmer 3-5 minutes or until pasta is tender.
- Remove from heat.
- Add American-Cheddar cheese; toss gently until cheese is melted.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 623.2, Fat 33, SaturatedFat 15.1, Cholesterol 74.2, Sodium 1133, Carbohydrate 49.7, Fiber 4.3, Sugar 5.1, Protein 32
APPLE-SAUSAGE MAC AND CHEESE
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.
- Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.
- Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving.
MAC AND CHEESE-STUFFED SHELLS
Bring baked mac-and-cheese to another level of comfort food by stuffing the pasta with more pasta! A crown of crunchy cheese cracker crumbs doesn't hurt, either.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring the half-and-half to a simmer in a large saucepan over medium heat. Whisk in the American cheese and cream cheese until smooth. Remove from the heat and whisk in the Cheddar, mustard, paprika, 1 teaspoon salt and several grinds of black pepper. Put 1/2 cup sauce each into 2 medium bowls. Pour the remaining sauce into a 13-by-9-inch baking dish, spreading it into an even layer.
- Cook the large shells according to the package directions. Transfer with a slotted spoon to one of the medium bowls and toss to coat with the sauce. Cook the small shells in the same pot of water according to the package directions. Drain well, then transfer to the remaining medium bowl and toss to coat with the sauce.
- Preheat the oven to 425 degrees F. Spoon the small shells into the big shells and line them up neatly in the baking dish, nestling them in the cheese sauce. Sprinkle with the cheese crackers. Bake until hot through, bubbling and the crackers are starting to brown, about 15 minutes. Let cool 5 minutes before serving.
GRANDMA SUGAR'S SHELL MACARONI AND CHEESE
This is the ultimate comfort food to me. My mom's extra cheesy recipe for Macaroni Shells and Cheese!
Provided by Dine Dish
Categories Pasta Shells
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook macaroni 10 minutes in boiling salted water.
- Coat microwave safe casserole dish with melted butter.
- Put cheese cubes, milk, and pepper in butter-coated, 2-quart casserole dish and microwave six minutes on medium power or until cheese is melted. Stir until it creates cheese sauce.
- Add cooked macaroni to the cheese sauce. Stir until all macaroni shells are coated with cheese sauce.
- Slice cheddar cheese into approximately 3/8" slices and insert slices into macaroni and cheese sauce mixture.
- Bake at 350 degrees for 35 minutes or until browned.
Nutrition Facts : Calories 578.4, Fat 30.6, SaturatedFat 19, Cholesterol 91.1, Sodium 462.5, Carbohydrate 50.7, Fiber 2, Sugar 2, Protein 24.5
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