Ingredients: |
Ingredients: 1 lb. elbow macaroni
Salt
2 tbsp. extra virgin olive oil, divided
1 tbsp. butter
1 medium onion, finely chopped
2 tbsp. all-purpose flour
1 c. sour cream
1/2 c. heavy cream
1/2 c. beer, 1/3 of a bottle- whatever you have on hand, chicken broth even
2 c. milk
Pepper
3 c. yellow sharp Cheddar, shredded, divided
1 package turkey sausage or tofu sausage, crumbled(optional)
1 tbsp. oregano
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Directions: |
Directions:Boil water for macaroni, large pot. Salt water and cook, for about 7 minutes until just under al dente.
Preheat broiler and set rack about one foot from heat.
While pasta cooks, heat a large deep nonstick skillet over medium-high heat. Add 1 tbsp. olive oil, turn the pan once, then add sausage and brown a bit. Four minutes total. Remove the sausage with a slotted spoon to a paper towel lined plate. Add another tablespoon extra virgin olive oil, turn the pan, add the butter. When butter melts, cook the onions for 4 to 5 minutes. Add flour and cook for another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper. Stir in sour cream and heavy cream. Lower heat and add two cups of the cheese. Add oregano. Stir to melt, 1 minute, then adjust spices to your taste.
Drain pasta, combine all ingredients(including sausage) and coat evenly. Then pour into large casserole pan and top with remaining cheese. Melt and brown cheese under broiler, about 2 minutes. Serve. |
This recipe for Rana's Baked Mac N' Cheese is from