Friday, May 06, 2005

Stovetop Sausage Mac and Cheese

Stovetop Sausage Mac and Cheese (Adapted from CL)

4 ounce link sun-dried tomato chicken sausage, diced
8 ounces dry whole wheat elbow macaroni
1 1/4 cups milk
2 tablespoons all-purpose flour
3 ounces shredded sharp cheddar cheese
2 ounces shredded Monterey Jack cheese
2 ounces garlic and herb Laughing Cow Cheese (or use cream cheese)
1/2 teaspoon onion powder
1/4 teaspoon garlic salt

Heat a large saucepan over medium-high. Add diced sausage and cook until browned, about 4 minutes.

In the meantime, bring a large pot of salted water to a boil and cook macaroni according to your package directions. When the pasta is done, drain well.

In a small bowl, whisk together milk and flour. Gradually add milk mixture to the pan with the chicken sausage, stirring constantly, and bring to a boil - cook for 1 minute. Reduce heat to medium and stir in cheeses, onion powder and garlic salt. Continue to cook until the cheeses completely melt, about 3 minutes. Stir in the hot pasta.

Makes about 4 servings.

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