Stovetop Sausage Mac and Cheese

By Bostoncook

CL, 4/07

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 shredded reduced-fat sharp cheddar cheese (3 ounces)
• 1/3 cup shredded Monterey Jack cheese (about 1 1/3 ounces)
• 1/4 cup , ¥
• 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)

Details

Servings 4

Preparation

Step 1

1. Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned.

2. 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.

3. Stir in pasta. Garnish with parsley, if desired. Serve immediately.

Notes: This probably shouldn't count as I deviated so much from the recipe. Used hot Italian sausage instead of chicken sausage, Barilla multigrain pasta …..