Mom’s Mac and Cheese
No one makes macaroni and cheese like mom. Our cheesey mac and cheese recipe makes a great dinner and the best lunch the next day. Make it in little muffin cups so clean up at lunch time is a breeze.
Preheat oven to 350 degrees, bring a large pot of water to boil, add a few pinches of salt and add pasta. Spray a 12 cup muffin pan and set aside.
While pasta is cooking, melt butter in a large sauce pan on medium heat. (Make sure it is big enough to hold cooked pasta once done.) Add flour to melted butter, stir until mixture 1 - 2 minutes. Mixture will be light brown. Slowly whisk in milk. Once all of milk is added, stir in Montreal Steak Seasoning.
Cook for 5 minutes stirring occasionally and scraping bottom. Sauce will begin to thicken. Add cheese and stir until cheese is melted and sauce is smooth. Remove from heat.
Cook pasta al dente, drain and add pasta to cheese sauce. Stir in GOLD MEAT Chicken Fine Herbs Sausage.
Scoop mixture into wells of muffin pan and bake 15-20 minutes or until tops are golden brown.
Let cool 5 minutes and serve or better yet, store a few for tomorrow's lunch.
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