As was mentioned before, our proclivity toward mac and cheese recipes is unwavering. And although we blogged about a mac and cheese recipe before, we haven't blogged our favorite. But that ends today as we made our standby Stovetop Sausage Mac and Cheese earlier this week.
To begin, you take sausage (we use Mango Chipotle instead of Chicken and Sun-Dried Tomato, which the recipe calls for) out of the casing and brown it in a pan on medium heat. At the same time in another pot, boil the noodles.
While that's cooking, you can start on the cheeses, which is reduced-fat sharp cheddar (we use reduced-fat cheddar because we can't find reduced-fat sharp cheddar), Monterey Jack and cream cheese. Measure those out to the correct amounts and set aside for a moment.
When the sausage is done, add milk and flour. After those have thickened, slowly add the cheese mixture. Once you've incorporated all of the the cheese, you'll have something that looks like this:
When the noodles are done cooking, drain them and rinse them under cold water to stop the cooking. Set aside. When the sausage, milk and cheese mixture is fully combined, add the noodles.
Serve in 1 1/4 cup portions at 9 pts. per serving.
We like the Mango Chipotle sausage because of the slight sweetness and heat that it brings. The result is a creamy mac and cheese dish that is also filling. And thanks again, Cooking Light, for bringing the recipe into our lives.