Creamy Smoked Sausage Mac Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 (13-ounce) package smoked sausage, sliced
02 -
1 (16-ounce) block sharp cheddar cheese, 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
# Instructions:
01 -
Lightly brown the sliced smoked sausage in a large skillet over medium heat. Remove the sausage from the pan and drain on paper towels. Set aside.
02 -
Grate the sharp cheddar cheese using a box grater. Set the grated cheese aside.
03 -
Cook the elbow macaroni according to the package instructions in boiling salted water. Drain the pasta well and set aside.
04 -
Pour the 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 the unsalted butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute.
06 -
Gradually add the warm milk to the roux, whisking constantly. Cook, stirring frequently to prevent scorching, until the sauce thickens, about 5 minutes. Reduce heat to low, then slowly add grated cheddar cheese, stirring until fully melted. Mix in the salt.
07 -
Add the cooked pasta and browned sausage to the cheese sauce mixture. Stir until thoroughly combined. Adjust salt and pepper to taste. Serve immediately.
# Notes:
01 -
Use freshly grated cheese for the smoothest sauce consistency.
02 -
For best texture, serve immediately after combining all components.