Monday, November 25, 2013

Stovetop Sausage Mac and Cheese

So this recipe got awesome reviews on CL. Maybe by people with no tastebuds. It was BLAND, BLAND, BLAND.

The chicken sausage...well we couldn't find that flavor, so we got Italian flavor. I'm wondering if chicken sausages, no matter the brand, always taste like hot dogs.

8 oz of uncooked pasta equals 4 Cups on a good day. D said it took 11 oz to get 5 Cups.

Basically, we just didn't like this recipe and never need to have it again.

Stovetop Sausage Mac and Cheese

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)

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)...haha more like 11 oz.
Chopped fresh parsley (optional)

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.

Nutritional Information
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

Cooking Light APRIL 2007

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