Recipes

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.

Prep
15
Cook
30
Total
45
Ingredients:
2 cups GOLD MEAT Chicken Fine Herbs Sausage, precooked and sliced.
1 ½ cups uncooked elbow macaroni (or any fun shape).
3 tablespoons butter.
3 tablespoons all purpose flour.
2 cups whole milk.
½ teaspoon of Montreal Steak Seasoning.
1 cup cheddar cheese, shredded.
1 cup colby jack cheese, shredded.
Directions:
1

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.

2

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.

3

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.

4

Cook pasta al dente, drain and add pasta to cheese sauce. Stir in GOLD MEAT Chicken Fine Herbs Sausage.

5

Scoop mixture into wells of muffin pan and bake 15-20 minutes or until tops are golden brown.

6

Let cool 5 minutes and serve or better yet, store a few for tomorrow's lunch.

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