Sunday, October 5, 2008

Stovetop Sausage Mac And Cheese

You know those meals that just make you feel like a kid again? The ones that are rich and delicious and make you feel all warm and satisfied inside? This is one of those meals for me.

But here's the shocking part - it's light! It's not loaded with an astounding amount of calories! I couldn't believe it either the first time I took a bite, but it's true!

And not only is it light, it's a perfect weeknight meal, taking just about 15 or so minutes to get onto the table. We've had a lot of craziness and business at our house lately. But somewhere between planning for my son's first birthday party, my husband's traveling, a couple of our friends having babies that we just need to go visit and dote on - I can remain sane by making fast meals like this that actually taste good!

So here's how you make this just perfect. First, pick up some healthy chicken sausage from your grocer. And chop it all up into little bite-sized pieces and brown it up in a skillet. Here's what it looks like so you know what to get:

Then make a little roux of milk and flour and pour it into the pan with the sausage. Then, stir in reduced-fat cheddar cheese and cream cheese, and some Monterey Jack cheese, along with some spices. Lastly, stir in the pasta and it's done. Voila! Could it be any easier? This is so quick and easy, you'll never believe it.


Stovetop Sausage Mac And Cheese
(from Cooking Light magazine)

4 oz. chicken and sun-dried tomato sausage, chopped
1 and 1/4 cups fat-free milk
2 Tbsp. all-purpose flour
3/4 cup (3 oz.) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 and 1/3 oz.) shredded Monterey Jack cheese
1/4 cup (2 oz.) 1/3-less-fat cream cheese
1/2 tsp. onion powder
1/4 tsp. garlic powder
5 cups hot cooked elbow macaroni (about 8 oz. uncooked pasta)

1. Heat a large nonstick saucepan over medium-high heat. Add sausage; saute 4 minutes or until browned.

2. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Serve immediately.

Makes 4 servings.

1 comment:

27Susans said...

That mac & cheese looks as good as the artery-hardening version. I'll forward the recipe to my son & daughter-in-law - they are new parents too.