Friday, August 19, 2016

The Basics - Simple Mac and Cheese with Sausage

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And this one is special.  Here is the basic, easy scratch version of mac and cheese.  I did dress it up with a little sausage (Love those tubes of sausage... look for the sales and you can get them for as low as $1 for 1 pound).  I also added a can of tomatoes for a little extra zing.

But the basic mac and cheese recipe is in here.

First, make a roux... A thickener for the creamy-ness.  Melted butter and an equal part of flour.  Mix this for awhile (Stir A LOT to prevent burning the flour).  Then start adding.   Milk to thin and cheese to melt.  Add the pasta a bing bang boom... You have Mac and Cheese.

From there you can personalize, add spices, Hot as you like or savory.

Add some meat... Those tubes of sausage work great but a pound of hamburger works to.

If you like, add some veggies like broccoli florets.

one you master the basics, the world is your Oyster... Hmmm... Oyster Mac and Cheese... Why not!

 OK... Here's what I did...

The Basics - Simple
Mac and Cheese
With Sausage and Tomatoes

  • 1 Pound Elbow Macaroni Cooked according to package directions.
  • 4 TBS (1/2 Stick) Butter
  • 1/3 Cup All Purpose Flour
  • 1 Large Onion, Chopped
  • Finely Ground Black Pepper (To Taste)
  • 6 Cups Milk
  • 1-3/4 Cups Shredded Combination Colby and Cheddar Jack Cheese
  • 1 tube Sausage
  • 1 Cup Diced  Tomatoes (I use canned chopped tomatoes)
Cooking Directions
  1. Heat butter in a medium saucepan over medium-lowheat. Stir in the onion, 2-1/2 tsp salt and a couple of turns of pepper and cook, stir in the flour until combined.  Stir constantly until golden and a nutty aroma forms, about 5 minutes. 
  2. Whisk in the milk and bring to a simmer.
  3. Start the pasta and cook according to the package directions, EXCEPT, cook 1 minute less for Al Dente texture. The pasta will finish cooking in the sauce during baking. Drain when time is up, return drained pasta to large pasta pot.
  4. Back to the sauce, while the pasta is cooking, Brown the Sausage and break up into small pieces.
  5. And while the sausage is browning, Stir the cheese into the liquid, remove from heat and transfer sauce to the pasta pot with the drained pasta and also add the sausage and tomatoes. Stir to evenly mix.
  6. Transfer the pasta to a large 3-1/2 quart serving dish.
  7. Serve Hot and ENJOY!

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