Wednesday, March 12, 2008

Turkey Sausage Mac and Cheese

This is one of my most favorite foods and The Other Williams found a really great recipe for it. We had this over the weekend and it's so yummy, creamy, and cheesey! It's also not too bad for you either and its a snap to make. This one would be great for the kids and busy parents. We actually had leftovers the next day and this meal also wasn't too bad re-heated! It could also make for a good camping meal

4 ounces ground turkey sausage (or links chopped)

1 1/4 cups milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/2 teaspoon onion powder1 small can of whole tomatoes, diced
1/4 teaspoon garlic salt
5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
Chopped fresh parsley (optional)

Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta and tomatoes. Garnish with parsley, if desired. Serve immediately.

4 servings (serving size: about 1 1/4 cups)

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