chunky macaroni and cheese with italian sausage

★★★★★ 2 Reviews
clownman70360 avatar
By raymond spencer
from st bernard, LA

i create this new recipe for mac and cheese fans,it filled with italian sausages.

★★★★★ 2 Reviews
serves 6
prep time 5 Min
cook time 30 Min
method Bake

Ingredients For chunky macaroni and cheese with italian sausage

  • 8 oz
    uncooked rotini pasta
  • 4
    sweet italian sausages,sliced
  • 3 Tbsp
    margarine
  • 3 Tbsp
    all purpose flour
  • 3 c
    milk
  • 2 c
    shredded sharp cheddar cheese
  • 1 c
    shredded colby jack cheese
  • 1 1/2 c
    crumbled blue cheese,divided
  • 3/4 c
    cooked whole kernel corn
  • 1
    carrot,chopped
  • 1 tsp
    sea salt
  • 1/4 tsp
    black pepper
  • 3/4 c
    crushed nacho tortilla chips
  • 3/4 c
    bread crumbs
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How To Make chunky macaroni and cheese with italian sausage

  • 1
    Preheat oven to 400 degrees F.
  • 2
    Cook pasta in boiling salted water to cover 8 to 10 minutes,drain.
  • 3
    Cook sliced italian sausage in a medium skillet over medium heat,stirring often,2 to 3 minutes or until crisp;remove and drain on paper towels.Discard drippings.
  • 4
    Melt margarine in a large heavy saucepan over medium heat;whisk in flour until smooth,and cook,whisking constantly,2 minutes or until golden brown.Slowly whisk in milk,and cook,whisking often,10 to 12 minutes or until thickened.
  • 5
    Remove from heat,and gradually add sharp cheddar and colby jack cheese and 1 cup blue cheese,stirring until smooth.
  • 6
    Stir in corn,chopped carrots,italian sausages,sea salt and black pepper.Gently stir together cheese mixture and pasta in a large bowl.Spoon into 11- x 7-inch baking dish.
  • 7
    Combine crushed nacho tortilla chips,bread crumbs and remaining blue cheese;sprinkle over the pasta. Bake for 25 to 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

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