This recipe is delicious! Unfortunately, it is loaded with calories, but it is great for when you want to have that occasional splurge for comfort food. I got this recipe from People magazine, I believe, of all places. I didn't even know they published recipes but it was in an edition I happen to be browsing through right before the Super Bowl this year. I made it for a party and it was gone in no time. This cheese sauce would be awesome on it's own I think as well. You can definitely make this without the sausage and it would be great as well but it makes a wonderful one-dish meal if included.
- 1 tablespoon butter, melted
- 1⁄2 cup breadcrumbs
- 1⁄4 cup grated parmigiano-reggiano cheese
For cheese sauce
- 1 tablespoon onion, finely minced
- 4 ounces unsalted butter
- 4 ounces all-purpose flour
- 1 quart milk
- 1 lb American cheese, slices (white or yellow)
- salt, to taste
- pepper, to taste
- ground nutmeg, to taste
- 1 cup heavy cream
Rest of ingredients
- 8 ounces grilled Italian sausage (cut in 1/4 inch slices, can be hot or sweet sausage)
- 1 1⁄2 lbs macaroni, and shells
- 1 garlic clove, peeled (for coating casserole dish)
- 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.
- Cook over medium heat until just golden brown; set aside.
- Grill sausages or bake in oven and set aside.
- Preheat oven to 350 degrees.
- In large pot, boil water and cook macaroni al dente.
- While pasta cooks, heat oil in a large skillet and add onions.
- Saute onions over low heat, stirring frequently.
- Add the roux to the onions and add the milk gradually, whisking to work out any lumps.
- Bring sauce to a full boil, then reduce heat and add cheese one slice at a time.
- Simmer until smooth and thickened.
- Adjust seasoning to taste with salt, pepper and nutmeg.
- Strain through a fine-mesh colander, if desired.
- Add heavy cream and simmer to a good flavor and consistency.
- Rub an ovenproof casserole dish with the garlic, then add the macaroni, sliced sausage and sauce; mix well.
- In a small bowl, mix melted butter and bread crumbs and sprinkle mixture on top.
- Cover with foil and bake for 35 minutes.
- Then take foil off, add grated cheese and cook uncovered for an additional 5 minutes. Let rest before serving.
Loved this Mac & cheese! Have tried a few recipes and this by far is the most cheesy and creamy! Instead of sausage I used ham. It was woderfull. I chopped up about 3 quarters of pound of deli ham and tossed it with the elbow macaroni before stirring in the sauce. I also threw some shredded cheese in the sauce after the slices. Oh and I didn't bother with the garlic and was still extrmely flavorful. Thanks Lainey, this is my families go to Mac and cheese from now on!
A very satisfying and comforting mac and cheese. I didn't bother with the garlic for the dish,but opted for a tbsp of garlic powder in the sauce itself. I used spicy Italian turkey sausage,which I baked off then took out of the casings and crumbled into the sauce. I used low fat Colby and sharp Cheddar ( we don't have American here!),and extra low fat cream (what a GREAT invention!!) and non fat milk.I also left off the buttered breadcrumbs to save a few inches on my hips. This was still wonderfully rich and creamy,and we didn't feel that it compromised the dish in the slightest,despite the reduced calorie content. Thanks for sharing Lainey!
Mac and Cheese is a favorite in this house, so I like to try different variations. This rendition was very tasty. I chose a sweet Italian sausage and a Cabot sharp cheddar cheese. I was just a wee bit disappointed that the garlic, flavoring the inside of my baking dish, didn't seem to come through. I might just add a small amount to the sauce next time. :)