Creamy Smoked Sausage Mac Cheese (Print Format)
Ultimate comfort food - creamy mac and cheese loaded with smoky sausage and made with real sharp cheddar!
# Ingredients:
→ Main Ingredients
01 -
1 (13-ounce) package smoked sausage, sliced into rounds
02 -
1 (16-ounce) block sharp cheddar cheese, freshly grated
03 -
1 (1-pound) box elbow macaroni
→ Sauce Base
04 -
4 cups whole milk
05 -
6 tablespoons unsalted butter
06 -
6 tablespoons all-purpose flour
07 -
1 teaspoon salt
# Steps:
01 -
Lightly brown sliced smoked sausage in a large skillet over medium heat. Remove from pan and drain on paper towels. Set aside.
02 -
Using a box grater, grate the sharp cheddar cheese and set aside for later use.
03 -
Cook elbow macaroni according to package directions in boiling salted water. Drain well and set aside.
04 -
Pour milk into a microwave-safe container and heat until just warm, about 2.5 minutes.
05 -
In a large stock pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute.
06 -
Gradually add warm milk to the roux, whisking constantly. Cook, stirring frequently to prevent scorching, until sauce thickens (about 5 minutes). Reduce heat to low and slowly add grated cheddar, stirring until fully melted. Mix in salt.
07 -
Add cooked pasta and browned sausage to the cheese sauce. Stir until thoroughly combined. Adjust salt and pepper to taste and serve immediately.
# Tips:
01 -
Use freshly grated cheese for the smoothest sauce consistency
02 -
For best texture, serve immediately after combining all components
03 -
Warming the milk helps prevent lumps when making the roux