Maxwell Street Mac and Cheese


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Maxwell Street Mac and Cheese
Recipe by: Randy Pollak
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side Dish
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
Ingredients
Course Side Dish
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 1. Heat oven to 375°F. Spray a half-size aluminum steam table pan with cooking spray. Cook pasta according to package directions; then drain.
    2. Meanwhile, melt 3 tablespoons of the butter in a large saucepan over medium heat. Cook onion 4 to 5 min. or until softened, stirring occasionally. Add garlic and smoked sausage; cook and stir 30 seconds or until fragrant.
    3. Increase heat to medium-high. Add beer and bring to boil. Boil 1 min. to reduce slightly. Whisk in cream cheese until melted. Whisk in milk, cheddar cheese, and salt whisking constantly until cheese melts. Simmer 3 to 4 min. or until slightly thickened, (sauce will still be quite thin), stirring frequently. Remove from heat. Stir in pasta; spoon into baking pan.
    4. Melt remaining 3 tablespoons butter in medium nonstick skillet over medium heat. Stir in breadcrumbs and green onions until coated; sprinkle over pasta.
    5. Bake 30 to 40 min. or until casserole is hot and bubbly and breadcrumbs are brown and crisp. Let stand 10 min. before serving.
Recipe Notes

Per Serving (excluding unknown items): 305 Calories; 16g Fat (47.3% calories from fat); 13g Protein; 27g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 397mg Sodium.

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