Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is a delicious twist on Mac n' Cheese that has a full flavour - it's a crowd pleaser, to say the least! This recipe gets gobbled up so fast - you may not even have leftovers - which is too bad, because it's even better the next day!

Ingredients Nutrition

Directions

  1. Remove sausage from casing.
  2. Cook in Skillet over medium heat until sausage loses it's red colour.
  3. Stir often.
  4. When cooked, pour off grease.
  5. Set aside.
  6. Cook macaroni according to package directions.
  7. In saucepan, melt butter.
  8. Saute onion in butter until softened.
  9. Stir in flour.
  10. Cook for one minute.
  11. Add salt, pepper, milk, broth; stirring until blended.
  12. Cook / stir for 1 minute until sauce is slightly thickened.
  13. Add parsley and cheeses.
  14. Combine cooked macaroni, sausage and cheese sauce.
  15. Spoon mixture into a 1 1/2 quart oblong baking dish.
  16. Bake 350 degrees F for 20 minutes or until hot and bubbly.
  17. Sprinkle with additional cheese after 15 minutes if desired.
  18. Enjoy!
  19. Note - Substitute dry white wine for chicken broth, if desired.

Reviews

(2)
Most Helpful

I made this recipe on 4/4/09 for the "This Little Piggy Went To Market "Event in the Cooking Photos Forum, and for mine and SO's dinner.For the sausage I used Recipe#178446. One change had to be made to the recipe, provolone was used instead parmesan. ( That is what I had on hand )I didn't have any fresh parsley, so I just sprinkled in a good amount of dry.After combining all the ingredients, I did a taste test and found that it needed to be " perked up " some.So, I added a bit of crushed red pepper flakes.Instead of putting this in a 1 1/2 quart baking dish, (which would have been way too small to hold it all )I placed some in the 1 1/2 quart dish, and the rest of it went into a freezer safe dish. Bake for 25 to 30 minutes to give it a golden color. This was very good,and will be making again. Thanks for posting and, "Keep Smiling :)"

Chef shapeweaver � April 05, 2009

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