Chicken Sausage Mac n Cheese
A seriously delicious cheesy dish with chicken sausage, broccoli + cauliflower.
Prep time: 30 minutes
Cook time: 1 hour
Kicking off the blog here with none other than: a pasta dish. And not just any pasta my friends. Mac and cheese. The cheesiest, yummiest, king of pastas. Don’t get me wrong, I am all about the healthy, I not only eat salads- I love them. But carbs, scrumptious, cheesy, melty carbs? They hold a special place in my heart. And I cannot resist them. But to do all of us a favor and make sure there is something substantial and green and good here I add some broccoli, cauliflower and chicken sausage to round out the meal. 😉
Read on for yummy!
^All the cheese please!
½ to ¾ lb. mild italian chicken sausage, cooked until ~80% done
2 heaping cups chopped broccoli
2 heaping cups chopped cauliflower
2 cups favorite noodles (we love cellentani – kind of like an elbow noodle but more spirals) cooked a minute just under el dente
Cheesy sauce of goodness a.k.a. the most important part:
1 cup milk (we use unsweetened almond milk)
2 Tbs. flour
2 Tbs. unsalted butter
1 cup shredded sharp cheddar
1 cup grated or shaved gruyere cheese
½ tsp. fresh ground pepper
½ tsp. kosher salt
¼ tsp. ground nutmeg* (this little bit make a big flavor difference!)
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Add the chicken sausage and cook until it is about 80% of the way cooked through (20-25 minutes and it can be slightly pink inside still – don’t worry, it’s going back in before we’re through!). While the sausage is cooking, bring some water to boil and add your noodles of choice, cook until they are about a minute under al dente and also begin to chop the broccoli and cauliflower if using fresh and add them to a big bowl (the bigger the better!).
Strain the noddles and add them to your big bowl of yum. Return the pot to the burner on medium-low and melt the butter. Add the milk and flour to the butter and bring to a simmer stirring frequently to eliminate any clumps. Add the cheddar and Gruyere cheese and stir frequently until all the cheese melts. Remove the pot with the sauce from heat and add it to the bowl with the noodles, cauliflower and broccoli.
Chop and add the sausage to your bowl along with salt, pepper and nutmeg. Toss to coat. Grease a deep baking dish and pour in your mac and cheese.Pop the whole thing back in the oven and cook for 30-40 minutes or until cheese is bubbly and oozy and the top layer is a nice golden brown (mmm crispy cheesy noodles). Allow to cool 5 minutes before serving and enjoy!
*This dish is a great one to freeze, we often make it in a disposable baking dish to freeze and pop in our oven for a quick and delish meal with little clean up! 😉
*If you make this recipe please hashtag it with #welldressdchef so I can see it too! 🙂