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Mac and Cheese with Polish Sausage

I love cheese. L.O.V.E it. I love Mac and cheese. Growing up I am pretty sure I followed a strict cheese diet which included Grilled Cheese and Mac and Cheese maybe with the occasional chicken thrown in.

My relationship (yes relationship) with Mac and Cheese has gone in phases, starting with the blue box, moving to the orange box, then to the Blue Box but in the microwave, to the box with the bunny and now from scratch. This is my definition of comfort food.

As I have entered adulthood I came to the realization, mac and cheese is not waist friendly. Not to worry, I have a fabulous cookbook The Most Decadent Diet Ever! And I found this recipe. This was my first time (gasp) making Mac and Cheese from scratch, it was easy and tasty.

Mac and Cheese with Polish Sausage
4 ounces of extra lean kielbasa or smoked turkey sausage. (we used chicken sausage).
1 cup dried elbow macaroni
2 teaspoons unbleached all-purpose flour
1/4 cup fat free milk
1/8 teaspoon salt
3 1/2 ounces (1 3/4 cups) finely shredded Cabot’s 75% Light Cheddar Cheese, or your favorite low-fat Cheddar.

Bring a medium pot of lightly salted water to a full boil. Cut the sausage into 1/4 inch-thick slices.
Add the macaroni and the sausage to the pot and cook, stirring occasionally, until the macaroni is cooked al dente, about 5 minutes. Drain
Meanwhile, mix the flour with just enough milk to form a paste in a small bowl. Slowly add the remaining milk, stirring as you do, making sure to remove any lumps. Place a medium saucepan over medium heat. Pour the milk mixture into the saucepan. Stir in the salt. Add the cheese and continue to stir the mixture with a wooden spoon until the cheese is completely melted and the mixture starts to thicken. When the mixture is almost smooth, stir in the cooked macaroni and sausage until is is well incorporated. Serve immediately.


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