Ingredients
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For the Macaroni and Cheese
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1½ teaspoons Kosher Salt
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12 ounces whole wheat Macaroni
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1 pound Italian Turkey Sausage
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3 Tablespoons Unsalted Butter
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½ medium Onion
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2 Garlic
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1/3 cup whole Wheat Flour
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3 cups 2% Milk
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¼ teaspoon Black Pepper
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¼ teaspoon sweet Hungarian Paprika
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3 cups shredded Cheddar Cheese
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½ cup shredded Monterey Jack Cheese
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For the side Salad
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1 medium Carrots
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4 cups chopped Romaine Lettuce
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2 Tablespoons Pantry Dressing of your choice
Directions
Steps
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1
Done
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For the Macaroni and CheeseBring a large pot of water to a boil. Add 1 teaspoon of the salt, then add the pasta and cook until al dente. Drain the pasta; do not rinse. |
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2
Done
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Meanwhile, brown the sausage in a 5-quart Dutch oven or other heavy pot over medium heat. Transfer the meat to a bowl and set aside. |
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3
Done
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Add the butter, onion, and garlic to the pot and sauté until the onions are softened, about 4 minutes. Stir in the flour and cook, stirring for 2 minutes, or until the raw flour smell is gone. |
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4
Done
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Pour in the milk, stirring, and bring to a simmer. Season with the remaining ½ teaspoon salt, the pepper, and the paprika. Stir in the cheeses until melted. Cover the pot and set aside until the pasta is done. |
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5
Done
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Combine the pasta with the cheese sauce. Fold in the sausage and serve immediately with the side salad. |
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6
Done
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For the side SaladIn a medium salad bowl, toss all the ingredients together until well mixed. |
