It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.
4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped
1 1/4 cups fat-free milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.
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Solid recipe. This was mild enough for kids but creamy enough for grown ups. I did wish that the flavor had a little more pop. May play around with it again (maybe add some ground mustard) or use other sausages.
I was hesitant to try this recipe after reading some of the reviews but was pleased with the results. The sauce was thick but not pasty as others had described. I did stir in some baby spinach at the end when adding the cooked pasta. I would make this again - quick, easy and cheesy!
Although I would not make this for a special occasion I gave it four stars because my wife and I really enjoyed this dish. I made it exactly as the recipe read. The sauce was great, rich, creamy thick. I served this with a green salad and fruit for dessert.