Tuesday, July 26, 2016

Lindsey's Garlic White Cheddar Mac & Cheese

Serve with a tangy salad

Step 1 of layering in pan

My favorite Mac and Cheese ever!! I created this one day in my kitchen. I love it because the top is crispy and when you cut in with your fork, it's gooey and soft as the cheese sauce runs out. Soul food for sure!

The ground breakfast sausage will turn it into more of a stroganoff, the smoked sausage will make the dish a bit more salty.

Boil macaroni pasta according to directions on package. Drain, rinse, dump back in pot (with stove off), stir in 2 Tbsp of olive oil, and set aside.

Tip: Add 2 cups of drained, quartered artichoke hearts over the pasta.

Lindsey's Garlic White Cheddar Mac & Cheese 
  • 1 box of macaroni pasta
  • 2 Tbsp olive oil
  • 1 lb of ground breakfast sausage (or 2 cups of smoked sausage, diced)
  • 1/4 cup Worcestershire sauce
  • ½ cup butter
  • 8 ounces cream cheese
  • 2 cups heavy cream (or substitute half and half)
  • 2 teaspoon garlic powder
  • ½  tsp. fresh minced garlic
  • Salt and freshly ground black pepper
  • 1cup parmesan cheese
  • 2 cups Panko crumbs

In a skillet on medium high cook breakfast sausage with Worcestershire sauce, and light sprinkle of salt, until brown. Set aside.

In a skillet on medium high, fry chopped garlic in 1/2 cup of butter until golden brown. Add the cream cheese and whisk until mostly melted.  Whisk in the heavy cream. Add 2 cups of shredded white cheddar cheese. Season with garlic powder, salt, and pepper.  Bring to a simmer and whisk frequently until the sauce is smooth and thickens about 15 minutes.

Spray a 9x13 inch pan with cooking oil. Pour in macaroni pasta. Sprinkle meat over top. Pour cheese sauce over the meat. Give it a light stir. Sprinkle top with 1 cup of shredded Parmesan cheese and then sprinkle 2 cups of seasoned Panko crumbs. Bake at 400 degrees for 15-20 minutes, until crumbs are golden crisp. Do not cover.

Top with sour cream. Serve right away - enjoy!

No comments: