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Stovetop Sausage Mac and Cheese

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield

4 servings (serving size: about 1 1/4 cups)

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.

Ingredients

  • 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
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • 5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 433
  • caloriesfromfat 29 %
  • fat 13.9 g
  • satfat 7.8 g
  • monofat 3.8 g
  • polyfat 0.9 g
  • protein 23.6 g
  • carbohydrate 53.1 g
  • fiber 2.7 g
  • cholesterol 56 mg
  • iron 2.4 mg
  • sodium 538 mg
  • calcium 340 mg

How to Make It

  1. 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.