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Nutrition Facts
Serving Size 1 (213g) Recipe makes 6 servings
Calories 569
Calories from Fat 292		(51%)
Amount Per Serving		%DV
	Total Fat 32.5g	49%
	Saturated Fat 15.5g	77%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 1280mg		53%
Potassium 368mg		10%
Total Carbohydrate 39.3g		13%
	Dietary Fiber 1.6g	6%
	Sugars 1.9g
Protein 28.9g		57%
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Macaroni Medley

Recipe #247423 | 1¼ hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Patti-atti
Aug 19, 2007

This is a delicious twist on Mac n' Cheese that has a full flavour - it's a crowd pleaser, to say the least! This recipe gets gobbled up so fast - you may not even have leftovers - which is too bad, because it's even better the next day!

SERVES 6 -8 (change servings and units)

Ingredients

3/4 lb Italian sausage
8 ounces elbow macaroni
3 tablespoons butter
1/4 cup onion, minced
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/2 cup chicken broth
4 tablespoons parsley, minced (optional)
1 cup parmesan cheese, grated
1 cup mozzarella cheese, grated

Directions

1
Remove sausage from casing.
2
Cook in Skillet over medium heat until sausage loses it's red colour.
3
Stir often.
4
When cooked, pour off grease.
5
Set aside.
6
Cook macaroni according to package directions.
7
In saucepan, melt butter.
8
Saute onion in butter until softened.
9
Stir in flour.
10
Cook for one minute.
11
Add salt, pepper, milk, broth; stirring until blended.
12
Cook / stir for 1 minute until sauce is slightly thickened.
13
Add parsley and cheeses.
14
Combine cooked macaroni, sausage and cheese sauce.
15
Spoon mixture into a 1 1/2 quart oblong baking dish.
16
Bake 350 degrees F for 20 minutes or until hot and bubbly.
17
Sprinkle with additional cheese after 15 minutes if desired.
18
Enjoy!
19
Note - Substitute dry white wine for chicken broth, if desired.

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Featured Reviews for This Recipe

On Apr 5, 2009

I made this recipe on 4/4/09 for the "This Little Piggy Went To Market "Event in the Cooking Photos Forum, and for mine and SO's dinner.For the sausage I used Seasoning for Ground Pork (Italian-Style Sausage). One change had to be made to the recipe, provolone was used instead parmesan. ( That is what I had on hand )I didn't have any fresh parsley, so I just sprinkled in a good amount of dry.After combining all the ingredients, I did a taste test and found that it needed to be " perked up " some.So, I added a bit of crushed red pepper flakes.Instead of putting this in a 1 1/2 quart baking dish, (which would have been way too small to hold it all )I placed some in the 1 1/2 quart dish, and the rest of it went into a freezer safe dish. Bake for 25 to 30 minutes to give it a golden color. This was very good,and will be making again. Thanks for posting and, "Keep Smiling "