I haven't had a post in a while. The good news is that I have cooked this Mac N' Cheese many times now. So it's now a staple that I can make without even glancing at the recipe. The original recipe is from Cooking Light found here. But I modified it.
My Fave Mac N Cheese Recipe
Prep Time: 10 min Cook Time: 25 min
4 oz sausage (of your choice, chopped)
1 1/4 cup whole milk
2 Tbsp all purpose flour
2 cups cheese
4-5 cups of macaroni (or pasta shape of your choice)
1 tsp garlic salt
In a small bowl using a whisk, mix milk and flour until there are no lumps. Set aside.
In a big pot, boil water for your macaroni. I usually leave about 5 inches of space between the water and the top of the pot. If you don't have macaroni on hand, use whatever pasta shape you have. Make this recipe with rotelle, penne, shells, etc. Cook as the package instructs which is usually 8-9 minutes to al dente. Strain the pasta. Set aside.
Using the same big pot (You took out the pasta already. It is in the strainer.), brown chopped sausage on medium heat for 3-4 minutes. This will also create more aroma for your sauce.
Add the milk+flour mixture to the sausage stirring constantly. The sauce will thicken about the next 4-5 minutes. Add the cheeses. I like to use the Mexican Cheese mixture since it has monterey jack, mild cheddar and queso. You can find it in the grocery aisle. Stir until melted. Sprinkle the garlic salt to the sauce. Add cooked macaroni (or pasta). Mix until the sauce it incorporated with the pasta. DONE!!
If you want an element of veggie, you may add chopped spinach like I did.
For a more macaroni-like look, top it with parmesan cheese,
Be creative. At all the gathering where I have brought it my potluck dish, everyone has gobbled it up. When I make it at home for dinner, I see my husband refilling his bowl for seconds...and maybe thirds...lol.
Note: The original recipe calls for some cream cheese but using whole milk already makes it thicker. That's why I omitted it. Also, I don't usually have cream cheese readily available.