Half-Time Sausage Mac and Cheese

środa, 19 lutego 2014

Half-Time Sausage Mac and Cheese

Time: 1 hrs 5 mins


  • 1 tablespoon butter, melted
  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmigiano-reggiano cheese


  • 1 To prep before, make light roux; melt the 4 ounces butter in heavy bottomed pan, slowly add the flour and stir until combined and smooth.
  • 2 Cook over medium heat until just golden brown; set aside.
  • 3 Grill sausages or bake in oven and set aside.
  • 4 Preheat oven to 350 degrees.
  • 5 In large pot, boil water and cook macaroni al dente.
  • 6 While pasta cooks, heat oil in a large skillet and add onions.
  • 7 Saute onions over low heat, stirring frequently.
  • 8 Add the roux to the onions and add the milk gradually, whisking to work out any lumps.
  • 9 Bring sauce to a full boil, then reduce heat and add cheese one slice at a time.
  • 10 Simmer until smooth and thickened.
  • 11 Adjust seasoning to taste with salt, pepper and nutmeg.
  • 12 Strain through a fine-mesh colander, if desired.
  • 13 Add heavy cream and simmer to a good flavor and consistency.
  • 14 Rub an ovenproof casserole dish with the garlic, then add the macaroni, sliced sausage and sauce; mix well.
  • 15 In a small bowl, mix melted butter and bread crumbs and sprinkle mixture on top.
  • 16 Cover with foil and bake for 35 minutes.
  • 17 Then take foil off, add grated cheese and cook uncovered for an additional 5 minutes. Let rest before serving.

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