Smoking Macaroni and Cheese

After trying to make several Mac n cheese recipes…I finally found one that is creamy with lots of sauce and a small bit of a bite but not too much for the kiddos taste buds.  It’s a delicious contrast with a serving of fresh corn on the cob and salad.  I’ve also doubled this recipe and it turned out great as a freezer meal too!  Hope you enjoy!

Mac & Cheese

Ingredients
1 pkg. Hillshire Farm Sausage
2 cups uncooked macaroni (about 8 ounces)
1 bar (8 ounces) sharp Cheddar cheese
1 bar (8 ounces) Monterey Jack cheese with jalapeño peppers
¼ cup butter or margarine
1 cup heavy cream

Mac & Cheese 3

Preheat oven to 350°F. Cut sausage into ½” cubes. Heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage to skillet and cook, stirring frequently for 3-4 minutes or until sausage is lightly browned. Remove sausage from skillet; keep warm.  Cook macaroni according to package directions. Drain, rinse and keep warm.  Shred both types of cheese and toss together in a bowl. Remove ½ cup of cheese for topping and set aside. Melt butter in saucepan over medium heat. Stir in combined cheeses and heavy cream; stir constantly until cheese melts and sauce is smooth.

mac & Cheese5Stir in sausage and cooked macaroni. Pour mixture into a greased 2-quart baking dish. Sprinkle reserved ½ cup of cheese over top. Bake 20-25 minutes or until edges are bubbling.mac & Cheese 4

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