Sometimes the simplest dinners are the best dinners. I made this macaroni and cheese dish last week. It was a huge hit with all of us…SCORE!! It is perfect for our new Fall daylight savings. It comes together very quickly. Add some steamed broccoli and freshly made applesauce and you have a very satisfying well-balanced meal. This is also excellent without the Italian sausage. It makes a great Meatless meal.
BTW…when there is leftovers, I cut the macaroni and cheese into 1 inch squares, dredge them in flour, and fry them in a little butter and olive oil until crispy! Oh my heavens!!
Enjoy and Happy cooking,
2 cups elbow macaroni
2 Spicy Italian sausage,removed from casing and cooked, if desired
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon ground black pepper
1/2 teaspoon salt
2 cups milk plus a little more if needed
3 cups shredded sharp Cheddar, Gouda, and Smoked Gouda cheeses
5-6 Ritz crackers, crushed
Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well. Add Italian sausage to a skillet. break up and cook over medium heat.
Melt butter in same saucepan on medium heat. Sprinkle with flour. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in the cheeses until melted and smooth. If too thick, add a little more milk until you get the consistency you desire. Remove from heat. Add macaroni and Italian sausage; toss gently to coat. Pour into a buttered baking dish. Top with crushed Ritz crackers.
Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.