homemade macaroni and cheese

homemade macaroni and cheese

old fashion from scratch sauce with keilbasa and noodles

Prep Time

20

Minutes

Total Time

1:30

Hr:Mins

Makes

6

Servings

1
tablespoon stick butter
1 1/2
teaspoon dried mustard
1 1/4
tablespoon minced garlic, seperated
pepper to taste
1/4
cup flour
2 1/2
cup milk
1
can cheddar cheese soup
1 1/4
cup sour cream
2
tablespoons shredded parmesan cheese
2
cups shredded cheddar cheese
1
ring polska keilbasa
1/2
red onion diced
32
ounces large shell noodles
  1. fill large dutch oven with water (olive oil optional) cover turn on high to boil, add noodles when boiling. dice onion and slice keilbasa and put into skillet with dab of butter and 1/4 TBL of minced garlic, turn flame on low and put lid on, check occasionally while making sauce
  2. combine rest of butter, dried mustard, garlic & pepper in sauce pan. whisk together until mixtures smells almost burnt, add flour whisk together, be sure to blend mixture well and crush any chunks, you want the mixture to be sandy not chunky... add milk, half first and whisk dry mixture and milk together very well then add rest of milk. whisk constantly until mixture begins to thicken then add cheese soup, whisk well, add sour cream, whisk well, add parmesan cheese, whisk well, add cheddar cheese, whisk until cheese is melted.
  3. your noodles and sausage mixture should be done by now, drain noodles and place back into the large dutch oven add sausage and mix together, add cheese mixture and mix together, pour into large cassarole dish, spread evenly and top with more cheddar cheese
  4. cook at 350' for 25-30 minute
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
you can make this ahead of time and store in the fridge or freezer, just add about 1/2 cup more of milk and more spices to taste as it will dry out while being stored.

Nutrition Information:

1 Serving ()