Stovetop Sausage Mac And Cheese
- 4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped
- 1 1/4 cups fat-free milk
- 2 tablespoons all-purpose flour
- 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
- 1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
- Chopped fresh parsley (optional)
- Heat a large nonstick saucepan over medium-high heat. Add sausage; saute 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.
chicken, milk, flour, cheddar cheese, shredded monterey jack cheese, cream cheese, onion powder, garlic salt, macaroni, fresh parsley
Taken from www.myrecipes.com/recipe/stovetop-sausage-mac-cheese (may not work)