Mac and Cheese With Polish Sausage (Low Fat)

A healthified mac and cheese recipe that also contains either extra-lean kielbasa or turkey smoked sausage. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 4  ounces  extra-lean kielbasa or 4  ounces  smoked turkey sausage
• 1  cup  dried elbow macaroni
• 2  teaspoons unbleached all-purpose flour
• 1⁄4 cup nonfat milk
• 1⁄8 teaspoon salt
• 1 3⁄4 cups  finely shredded 75% light cheddar cheese

Directions

1. Bring a medium pot of lightly salted water to a full boil.
2. Cut the sausage into 1/4-inch thick slices.
3. Add the macaroni and the sausage to the pot and cook, stirring occasionally, until the macaroni is cooked al dente, about 5 to 6 minutes. (It should still have a bit of bite to it.) Drain.
4. Meanwhile, mix the flour with just enough milk to form a paste in a small bowl. Slowly add the remaining milk, stirring as you do, making sure to remove any lumps. Place a medium saucepan over medium heat. Pour the milk mixture into the saucepan. Stir in the salt. Add the cheese and continue to stir the mixture with a wooden spoon until the cheese is completely melted and the mixture starts to thicken. When the mixtue is almost smooth, stir in the cooked macaroni and sausage until it is well incorporated. Serve immediately.