Skillet Mexi Sausage Mac And Cheese
Created by KittenCal on June 9, 2012
- Servings: 5
- Prep Time: 25m
- Cook Time: 25-30m
- Recipe #5693
Ingredients
- 1 (8 ounce) package uncooked elbow macaroni
- 1 pound bulk Italian sausage meat
- 1 jalapeno, seeded and finely chopped
- 1 (1.25 ounce) package mild or spicy taco seasoning mix
- 1/4 cup water
- 1 cup salsa (can use more)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups light cream or milk
- 1 cup black beans, rinsed and drained (or can use corn kernels)
- 3 cups sharp shredded cheddar cheese, divided
- Salt and fresh ground black pepper, to taste
- Toppings — chopped tomato, green onions, sour cream, salsa
How to Make
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Step 1: Prepare pasta according to package directions; drain and transfer to a large bowl.
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Step 2: Brown the sausage meat and jalapeno with 2 tablespoons of oil in a skillet over medium-high heat until lightly browned (about 10-12 minutes) drain fat. Stir in taco seasoning mix, water and salsa; bring to a boil, and cook stirring occasionally for 6 minutes, then remove beef mixture to the bowl with cooked macaroni, set aside while making the cheese sauce.
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Step 3: Melt 3 tablespoons butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth; cook whisking constantly for 2 minutes. Gradually whisk in cream or milk and cook whisking constantly about 5 minutes or until thickened. Stir in 2 cups shredded cheese, stirring until melted. Stir in cooked pasta/beef mixture and black beans.
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Step 4: Sprinkle with remaining 1 cup cheese. Season with salt and pepper to taste. Serve immediately with desired toppings.
Nutritional Facts
- Serving Size: 1 (433.4 g)
- Calories 1288.3
- Total Fat - 84.7 g
- Saturated Fat - 36 g
- Cholesterol - 209.6 mg
- Sodium - 2559.8 mg
- Total Carbohydrate - 65 g
- Dietary Fiber - 2.5 g
- Sugars - 7.2 g
- Protein - 64.8 g
- Calcium - 872.8 mg
- Iron - 4.2 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.7 mg