If you have been reading the posts this week, you know I made some faux Velveeta cheese. You have to try this. It is really easy and the creaminess and the saltiness is just awesome. I used it in the base for my Mac ‘N Cheese. I wanted to add a little bit of substance to the Mac ‘N Cheese so I added smoked sausage. My daughter and wife will no longer eat it. I know what the women are thinking, how could I do that to them. Just relax, I took half of it out and left it as is.
I grilled the sausage and then combined. So simple. So enjoyable.
Recipe
Sausage Mac ‘N Cheese:
Ingredients:
- 1 smoked sausage, sliced 1″ thick
- 2 tbsp canola oil
- 2 boxes of macaroni – 1 of bow ties and 1 box of shells
- 1 – 2 cups of whole milk
- 3 slices of the Faux Velveeta
- 8 oz of sharp cheddar cheese
- 3 oz Monterrey jack
- 1 tsp each salt, pepper and cayenne
- 3 tbsp butter
- 3 tbsp flour
Directions:
Warm a skillet on medium high heat. Add the oil and get it to a steaming point. Add the sausage and cook on each side for 2 – 3 minutes. Get a good crisp on each side. Drain on a towel.
For the Mac ‘N Cheese, begin by melting the butter. After melted, add the flour and stir until fully combined. Cook for an extra minute. Start adding the milk a little at a time. The flour will take in the milk but it will take a while for the creaminess to develop. Keep adding the milk until you see the flour fully evaporate and achieve a thickness in the cream. Finally, start adding the cheese a handful at a time. Add the spices and stir. Put into a casserole dish and add the sausage. Bake for a few minutes. Enjoy!
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