Mac and Cheese White Sauce Style
This recipe came from an old family friend. When my mom had just delivered my littlest brother she also had to have some major lung surgery. Our family friends had a meal train and supplied my family with lots of meals. This meal was a stand out and I will never forget it. When I got older I asked Diane for the recipe. It is easy and it will also reminds me of my childhood days. Its another comfort food that hits the spot. I sometimes like to put this in the cast iron skillet and bake it a bit for a fun presentation.
Servings 6 people
Ingredients
Mac and Cheese
- 2.5 cups shell noodles
- Basic White Sauce recipe see below
- 1 pound of your favorite sausage I like a spicy sausage
Basic White Sauce
- 2 tbl butter
- 2 tbl flour
- 1 1/4 cup milk heated
Instructions
Basic White Sauce
- Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.Cheese Sauce.Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.How hot should the milk be?Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
Mac and Cheese
- Cook sausage until slightly crispy, drain off any grease
- While cooking sausage make the white sauce and boil the noodles per directions.
- Combine all the ingredients and enjoy.
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