Sausage And 3 Cheese Mac And Cheese Food

MACARONI AND CHEESE WITH SAUSAGE

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 & CHEESE WITH SAUSAGE MEATBALLS

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.

3-CHEESE MACARONI AND CHEESE

Steps:

• Preheat oven to 325 degrees F.
• In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
• In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
• Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

PIMENTO MAC AND CHEESE WITH CHICKEN SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and set aside.
• Meanwhile, melt 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat. Add the sausage; cook, breaking up the meat, until lightly browned and cooked through, about 6 minutes. Remove the sausage to a plate using a slotted spoon.
• Add the flour to the drippings in the skillet; cook, stirring, until incorporated, 1 minute. Whisk in the milk. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Whisk in the cream cheese until smooth, then stir in the cheddar, cayenne and 1/2 teaspoon salt until melted and smooth, about 1 minute. Stir in the pasta and broccolini, sausage and pimentos.
• Preheat the broiler. Melt the remaining 1 tablespoon butter in the microwave; stir in the panko and sprinkle the mixture over the pasta. Broil until golden brown, about 3 minutes.

HALF-TIME SAUSAGE MAC AND CHEESE

Steps:

• To prep before, make light roux; melt the 4 ounces butter in heavy bottomed pan, slowly add the flour and stir until combined and smooth.
• Cook over medium heat until just golden brown; set aside.
• Grill sausages or bake in oven and set aside.
• Preheat oven to 350 degrees.
• In large pot, boil water and cook macaroni al dente.
• While pasta cooks, heat oil in a large skillet and add onions.
• Saute onions over low heat, stirring frequently.
• Add the roux to the onions and add the milk gradually, whisking to work out any lumps.
• Bring sauce to a full boil, then reduce heat and add cheese one slice at a time.
• Simmer until smooth and thickened.
• Adjust seasoning to taste with salt, pepper and nutmeg.
• Strain through a fine-mesh colander, if desired.
• Add heavy cream and simmer to a good flavor and consistency.
• Rub an ovenproof casserole dish with the garlic, then add the macaroni, sliced sausage and sauce; mix well.
• In a small bowl, mix melted butter and bread crumbs and sprinkle mixture on top.
• Cover with foil and bake for 35 minutes.
• Then take foil off, add grated cheese and cook uncovered for an additional 5 minutes. Let rest before serving.

SAUSAGE AND 3-CHEESE MAC AND CHEESE

Steps:

• Preheat broiler on high.
• Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and the pasta. Cook the pasta to al dente according to package directions. Drain and set aside.
• While the water is coming up to a boil to cook the pasta, heat the olive oil in a large skillet over medium high heat.
• Add the sausage and break it up it to little pieces as it starts to cook. Cook sausage until brown about 4-5 minutes. Remove sausage from the skillet and drain off all but about 3 tablespoons of the fat.
• Return the skillet to the heat and add the onion and garlic, and season with a little salt and a lot of pepper.
• Cook, stirring frequently, for 3-4 minutes or until the onions start to get soft. Sprinkle onions with the flour and continue to cook for about 1 minute.
• Whisk in the chicken stock and milk, bring up to a simmer and season it with the nutmeg. Add the Asiago and provolone cheese, and stir until melted.
• Add the drained pasta and cooked sausage to the cheese sauce. Stir to combine, then transfer to a baking dish.
• In a bowl, combine the bread crumbs, melted butter, Parmigiano and chopped parsley. Toss to combine then sprinkle over the mac and cheese in the baking dish.
• Place baking dish in the broiler and broil until the bread topping is nice and brown.

SAUSAGE, TOMATO, MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease a 2 quart shallow casserole.
• Heat water for the macaroni.
• Brown sausage in a large skillet, breaking up the sausage with the side of a spoon as it cooks.
• Pour into a colander to drain.
• Add the milk and processed cheese to the skillet, cook and stir over low heat until the cheese is melted.
• Stir in the sausage and tomatoes and remove from the heat.
• Cook the macaroni according to package directions while making the sauce, drain and mix into the sausage, cheese, tomato mixture.
• Spoon into the prepared casserole, top with grated cheese and bake 25-30 minutes.
• Let stand 5-10 minutes before serving.

MACARONI AND CHEESE WITH SAUSAGE, PEPPERS AND ONIONS

Steps:

• Follow the recipe for Creamy Macaroni and Cheese.
• Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.