Stovetop Sausage Mac and Cheese

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Yield: 4 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 433
  • Calories from fat: 29%
  • Fat: 13.9g
  • Saturated fat: 7.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.6g
  • Carbohydrate: 53.1g
  • Fiber: 2.7g
  • Cholesterol: 56mg
  • Iron: 2.4mg
  • Sodium: 538mg
  • Calcium: 340mg

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)

Preparation

  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.
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Stovetop Sausage Mac and Cheese Recipe at a Glance

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