Cheryl's Comforting Macaroni and Cheese

Prep Time
Cook Time
Ready In

"SOURCE Shadows Wife Great fall recipe. This is not your kid's yellow mac and cheese, this has more adult flavors."

Original recipe yields 6 servings


  • Serving Size: 1 (313.7 g)
  • Calories 635.4
  • Total Fat - 30.7 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 269.9 mg
  • Sodium - 705.9 mg
  • Total Carbohydrate - 60.9 g
  • Dietary Fiber - 7.1 g
  • Sugars - 8.5 g
  • Protein - 33.5 g
  • Calcium - 441.2 mg
  • Iron - 3 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.4 mg

Step 1

Cook elbow macaroni according to package directions. Drain; rinse with cold water; drain again.

Step 2

In a 12 inch skillet over medium-high heat, cook sausages until well browned on all sides and cooked through, turning frequently, about 15 minutes. Remove sausages to cutting board.

Step 3

In drippings remaining in the skillet over medium heat, cook pepper and onion until tender, about 8 - 10 minutes, stirring occasionally. remove to a large bowl.

Step 4

When sausages are cool enough to handle, cut them into 1/2-inch-thick slices; add to bowl with vegetables.

Step 5

Preheat oven to 375f. Grease 12x8-inch baking dish.

Step 6

In 2 quart saucepan over medium heat, melt the butter. Stir in the flour; cook 1 minute. Wisk in the milk gradually. Heat to boiling, stirring frequently. Remove from heat. Stir in the cheeses, tabasco, garlic and salt until cheese melts. Stir frequently.

Step 7

In a large bowl combine the sausage, macaroni, and cheese sauce. Spoon into prepared baking dish.

Step 8

Bake for 20 - 25 minutes until mixture is hot and bubbly.

Step 9


Step 10

Note: we have used chorizo and bratwurst in place of the Italian sausages.

Tips & Variations

No special items needed.