Mac and Cheese with Sausage

Mac and Cheese is one of Michael's all-time favorite foods.  The boxed varieties just don't appeal to me as an adult.  But this version will satisfy your adult palette and give you that treat your inner child remembers.  We prefer the dish with a spicy chicken sausage to give it a little kick.  And since it's very popular I always double the recipe so we have leftovers for lunch the next day.  The noodles used vary based on what I have on hand but my favorite is shells.  They just seem to scoop up the cheese.  Hope you like it as much as we do!

Recipe Modifications

• doubled the recipe
• added 9 oz of sausage instead of 8 oz because that's the size of the package, and we always use a spicy chicken sausage
• added 8 oz of cheddar and 4 oz of pepper jack cheese

Ingredients
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)

Recipe

This recipe comes from my favorite source Cooking Light. Not diet food, but food that is conscious of health without losing any flavor. Food for life! 

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