MACARONI AND CHEESE WITH SAUSAGE, PEPPERS AND ONIONS
Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety. Try this variation with Italian sausage and bell peppers.
Provided by Ben S.
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Follow the recipe for Creamy Macaroni and Cheese.
- Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 1.6 g, Cholesterol 28.8 mg, Fat 11.9 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 277.3 mg, Sugar 0.6 g
ONE-DISH MACARONI AND CHEESE WITH SAUSAGE
Microwave marvel! Five simple ingredients, and dinner's done in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In 1 1/2-quart microwavable casserole, cook broccoli as directed on package; drain.
- Stir in macaroni and cheese, and sausage. Microwave on High 6 to 8 minutes or until thoroughly heated, stirring once or twice.
- In small microwavable bowl, microwave butter on High 25 to 30 seconds or until melted. Stir in crushed crackers; sprinkle over top of macaroni mixture.
- Microwave casserole on High 1 to 3 minutes or until crumbs are hot.
Nutrition Facts : Calories 335, Carbohydrate 25 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 1/4 Cups, Sodium 1120 mg, Sugar 4 g
BUFFALO CHICKEN MAC 'N' CHEESE
Provided by Eddie Jackson
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Place the chicken in a 13-by-9-inch baking dish. Toss with the hot sauce, celery salt, 4 tablespoons melted butter and black pepper to taste. Bake until the chicken is tender and cooked through, about 30 minutes. Increase the oven temperature to 425 degrees F.
- Shred the chicken and transfer to a medium bowl, along with any juices from the baking dish. Cover loosely with plastic wrap, and set aside. Wipe out the baking dish with a paper towel and brush with 1 tablespoon melted butter. Set aside.
- Meanwhile, in a medium skillet over medium heat, melt 6 tablespoons butter. Add the panko and cayenne and season with some salt. Saute until deeply golden, stirring constantly, 4 to 6 minutes. Remove from the heat and add the thyme. Stir to combine and set aside.
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook to slightly less than al dente, about 3 minutes less than the package instructions. Drain.
- In a medium pot over medium heat, melt the remaining 3 tablespoons butter. When the foaming subsides, add the celery and onion. Cook until softened, 4 minutes. Add the flour and stir to coat. Continue to cook, stirring, 1 minute. Gradually add the milk, whisking continuously, and bring to a simmer. Add the Cheddar, gruyere and Parmigiano-Reggiano and whisk until the cheeses are melted and the sauce is smooth. Season to taste with salt and pepper.
- Add the pasta to the cheese sauce and stir to coat evenly. Transfer to the prepared baking dish. Top with the chicken mixture and half of the blue cheese. Sprinkle with the breadcrumbs and bake until bubbling around the edges and completely warmed through, 15 to 20 minutes.
- Top with the remaining crumbles of blue cheese and celery leaves. Serve immediately.
SAUSAGE MACARONI BAKE
Everyone's bound to want seconds of this satisfying Italian-style bake from Kelli Bucy of Red Oak, Iowa. Oregano seasons the pork sausage, macaroni and tomato sauce mixture that's topped with a sprinkling of Parmesan cheese. "It really hits the spot when you want a quick not-so-big-meal," Kelli suggests.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook macaroni according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper, onion, oregano and pepper. Stir in tomato sauce and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in macaroni and 2 tablespoons cheese. Transfer to an ungreased 1-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 379 calories, Fat 24g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 1174mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
SAUSAGE MACARONI SKILLET
Evaporated milk and chili sauce lend a touch of creamy sweetness that kids of all ages will really go for in this comforting and hearty skillet meal. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the sausage, onion and peppers over medium heat until meat is no longer pink; drain., Add macaroni and water. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until macaroni is tender. Stir in chili sauce and milk; heat through., Remove from the heat. Sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 603 calories, Fat 19g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 1263mg sodium, Carbohydrate 84g carbohydrate (17g sugars, Fiber 3g fiber), Protein 26g protein.
BAKED MACARONI AND CHEESE WITH SAUSAGE
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F.
- Lightly grease a 1 1/2-quart casserole dish.
- Cook the macaroni in boiling salted water following package directions; drain and set aside.
- In a skillet, sauté the sausage, onion, and green bell pepper, stirring, until the sausage is no longer pink. Pour off excess fat.
- Add the flour and salt to the sausage mixture, blending well. Gradually add milk. Continue to cook over low heat, stirring constantly, until the sauce has thickened. Stir in the cooked and drained macaroni and 1 cup of the shredded Cheddar cheese.
- Transfer macaroni and sausage casserole mixture to the prepared casserole.
- Sprinkle remaining cheese over sausage casserole and bake in the preheated oven for 25 to 30 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 522 kcal, Carbohydrate 23 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 16 g, Sodium 1014 mg, Sugar 6 g, Fat 35 g, ServingSize 1 casserole (4 to 6 servings), UnsaturatedFat 0 g
SMOKED SAUSAGE MACARONI AND CHEESE
Steps:
- Cook the pasta according to the package directions and drain.
- In a large saucepan or heavy pot, over a medium low heat, add the cheese, dressing, and milk, and stir until the cheese has melted
- and is bubbly. Add the pasta and sausage and stir until well coated. Serve immediately.
KICKED UP SAUSAGE MACARONI AND CHEESE
Provided by Emeril Lagasse
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- Butter a large casserole dish with 1 tablespoon of the butter and set aside.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
- In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat.
- Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish.
- In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
EMERIL'S SAUSAGE MACARONI AND CHEESE
I adopted this recipe. It is very rich and creamy with the signature spicy kick of Emeril Lagasse. He is the King of Bam and Pork Fat. This mac and cheese has it all.
Provided by Ms B.
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Butter a large casserole dish with 1 tablespoon of the butter and set aside.
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook until al dente, about 10 minutes.
- Drain in a colander and rinse under cold running water.
- Drain well.
- In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered.
- Remove with a slotted spoon and drain on paper towels.
- Pour off all but 1 tablespoon of fat from the pan.
- Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes.
- Add the garlic and anise seeds, and cook, stirring, for 1 minute.
- Remove from the heat.
- Melt the butter in a large, heavy saucepan over medium heat.
- Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown.
- Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes.
- Remove from the heat.
- Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well.
- Add the noodles, cooked sausage and vegetables, and stir well to combine.
- Pour into the prepared baking dish.
- In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence.
- Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
SAUSAGE, TOMATO, MACARONI AND CHEESE CASSEROLE
I love Mac and Cheese with tomatoes. Using Rotel tomatoes adds a touch of heat and the sausage enriches the other ingredients.
Provided by Lorac
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 2 quart shallow casserole.
- Heat water for the macaroni.
- Brown sausage in a large skillet, breaking up the sausage with the side of a spoon as it cooks.
- Pour into a colander to drain.
- Add the milk and processed cheese to the skillet, cook and stir over low heat until the cheese is melted.
- Stir in the sausage and tomatoes and remove from the heat.
- Cook the macaroni according to package directions while making the sauce, drain and mix into the sausage, cheese, tomato mixture.
- Spoon into the prepared casserole, top with grated cheese and bake 25-30 minutes.
- Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 852.6, Fat 50.9, SaturatedFat 25.1, Cholesterol 155.2, Sodium 1407.6, Carbohydrate 51.6, Fiber 1.9, Sugar 1.5, Protein 45.5
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