Countrysausagemacaronicheese Recipes

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EMERIL'S SAUSAGE MACARONI AND CHEESE



Emeril's Sausage Macaroni and Cheese image

I adopted this recipe. It is very rich and creamy with the signature spicy kick of Emeril Lagasse. He is the King of Bam and Pork Fat. This mac and cheese has it all.

Provided by Ms B.

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

9 tablespoons unsalted butter
1/2 lb elbow macaroni
1 lb homemade-style spicy pork sausage, removed from casings and crumbled
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 tablespoon Emeril's Original Essence (see Emeril's Essence Creole Seasoning)
4 teaspoons garlic, minced
1/2 teaspoon anise seed
1/4 cup butter
1/2 cup all-purpose flour
3 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
3 cups sharp cheddar cheese, grated (8 ounces)
1/2 cup fine dry breadcrumb

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter a large casserole dish with 1 tablespoon of the butter and set aside.
  • Bring a large pot of salted water to a boil.
  • Add the macaroni and cook until al dente, about 10 minutes.
  • Drain in a colander and rinse under cold running water.
  • Drain well.
  • In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered.
  • Remove with a slotted spoon and drain on paper towels.
  • Pour off all but 1 tablespoon of fat from the pan.
  • Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes.
  • Add the garlic and anise seeds, and cook, stirring, for 1 minute.
  • Remove from the heat.
  • Melt the butter in a large, heavy saucepan over medium heat.
  • Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown.
  • Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes.
  • Remove from the heat.
  • Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well.
  • Add the noodles, cooked sausage and vegetables, and stir well to combine.
  • Pour into the prepared baking dish.
  • In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence.
  • Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.
  • Remove from the oven and let rest for 5 minutes before serving.

COUNTRY SAUSAGE MACARONI & CHEESE



Country Sausage Macaroni & Cheese image

Make and share this Country Sausage Macaroni & Cheese recipe from Food.com.

Provided by Annas Mom

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb pork sausage
1 1/2 cups milk
12 ounces processed cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh tomatoes or 1 cup drained canned tomato
1 cup sliced mushrooms
1/3 cup sliced green onion
1/8 teaspoon cayenne pepper
12 ounces uncooked elbow macaroni
2 tablespoons parmesan cheese

Steps:

  • Preheat oven to 350. Crumble and cook sausage in medium skillet until browned. Drain on paper towels.
  • Combine milk, cheese and mustard in saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat.
  • Cook macaroni according to package directions. Drain.
  • Combine macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased 2 quart casserole dish.
  • Cover and bake 15 to 20 minutes. Stir, sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving.

Nutrition Facts : Calories 1067.2, Fat 57.8, SaturatedFat 26.1, Cholesterol 151.6, Sodium 2531.9, Carbohydrate 83.7, Fiber 4.8, Sugar 10.6, Protein 52

COUNTRY SAUSAGE MAC CASSEROLE



Country Sausage Mac Casserole image

This is a hearty mac and cheese dish.The added sausage and vegetables make it a winner!Quick and Easy to make. Yet most enjoyable. The entire family will enjoy the change from ordinary mac and cheese!My husband worked for Bob Evans Restaurants, this is one of the recipes from them, slightly adjusted.

Provided by BB502

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb bulk sausage
1 1/2 cups milk
12 ounces cheddar cheese (cut into cubes)
1/4 cup Dijon mustard
1 cup diced canned tomato (drained)
1 cup mushroom, sliced
1/3 cup green onion, sliced
1/8 teaspoon cayenne pepper
12 ounces elbow macaroni, uncooked
3 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 350°.
  • In medium skillet, crumble and cook the sausage; drain on paper towels.
  • In medium saucepan, combine milk, cheese and mustard; cook and stir over low heat until the cheese melts and the mixture is smooth.
  • Stir in sausage, tomatoes,mushrooms, onions and cayenne pepper; remove from heat.
  • Cook elbow macaroni and drain.
  • In large bowl, combine macaroni and the cheese mixture;gently toss until well coated.
  • Spoon into greased 2-quart casserole dish.
  • Cover and bake 15-18 minutes.
  • Remove from oven, sprinkle with Parmesan cheese; return to oven, uncovered, for 5 minutes more.
  • Let stand 10 minutes before serving.

COUNTRY KITCHEN MACARONI & CHEESE



Country Kitchen Macaroni & Cheese image

I love the mac-n-cheese that a local place in VA serves, called Country Kitchen. It's been around for years and I remember eating this there when I was a kid! Absolutely delicious and easy to make; great recipe if you aren't hung up on calories, lol.

Provided by 3.baby.dux.mommy

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (16 ounce) box uncooked macaroni noodles
1 1/2 teaspoons salt, divided
2 cups sharp cheddar cheese, shredded
2 cups mild cheese, shredded
1/2 cup butter
4 -5 eggs
1 1/2 cups milk

Steps:

  • Boil noodles according to directions on package, adding at least 1 teaspoon of salt to water. Drain noodles and let cool.
  • Preheat oven to 350 degrees. Coat a 9- by 13-inch casserole dish with non-stick cooking spray. Layer half of macaroni in baking dish. Cover with 1 cup of the sharp and 1 cup of the mild cheese. Repeat. Melt butter in microwave and pour over cheese. In a separate bowl whisk together eggs, milk and 1/2 teaspoon of salt. Pour over macaroni. Bake at 350 degrees for 30 minutes.
  • **The recipe did call for 8 eggs but another user said it tasted like eggs, so I downsized the amount of eggs the recipe calls for. Give it a try, this should help!**.

Nutrition Facts : Calories 986.1, Fat 51.8, SaturatedFat 30.4, Cholesterol 344.6, Sodium 1506.9, Carbohydrate 90.5, Fiber 3.6, Sugar 2.7, Protein 38.5

COUNTRY STYLE MACARONI AND CHEESE



Country Style Macaroni and Cheese image

I have been making this recipe since my son was small, it's also great made with rotini (corkscrew) pasta ---prep time does not include cooking the macaroni, you may omit the breadcrumb topping if desired.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups uncooked elbow macaroni
1 lb Velveeta cheese, cubed
3 tablespoons butter
2 tablespoons flour
2 cups milk or 2 cups half-and-half
2 tablespoons prepared mustard (yellow OR Dijon)
1 (8 ounce) package cream cheese, softened
salt & freshly ground black pepper (I use seasoned salt)
1 -2 tablespoon dried parsley
1 1/2 cups dry breadcrumbs
2 tablespoons melted butter

Steps:

  • Set oven to 350 degrees F.
  • For topping; in a bowl combine the breadcrumbs with melted butter; set aside.
  • In a large saucepan, cook the macaroni until firm-tender; drain, and add the Velveeta cheese, stir well; set aside.
  • In a medium saucepan melt butter, add flour; stir well.
  • Add in the milk or half and half, mustard, cream cheese, salt and pepper, then stir until cream cheese is thoroughly combined and melted.
  • Add in parsley then pour over macaroni mixture.
  • Transfer to a large casserole dish.
  • Top with 1-1/2 cups breadcrumbs mixed with 2 Tbsp melted butter.
  • Bake for 30-40 minutes or until top is a light golden brown.

COUNTRY SAUSAGE CASSEROLE



Country Sausage Casserole image

The Maple flavoring in this recipe adds a nice breakfast twist. Cook time includes 5 hours setting time (can be done overnight).

Provided by luvinlif2k

Categories     Breakfast

Time 6h55m

Yield 8-10 serving(s)

Number Of Ingredients 8

8 slices bread, cubed
2 cups American cheese, grated (Schreiber's white American is the creamiest)
2 lbs maple sausage (bulk, not links)
4 eggs, beaten
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10 1/2 ounce) can condensed cream of mushroom soup
1/2 cup milk

Steps:

  • Place bread cubes in a greased 9x13-inch pan.
  • Sprinkle with cheese.
  • Scatter browned sausage evenly over top.
  • Blend eggs, 2 1/2 cups milk and mustard and pour over ingredients in the pan.
  • Refrigerate overnight (or for 5 hours).
  • Blend soup and 1/2 cup milk and pour evenly over the top.
  • Bake 1 1/2 hours at 350°F.

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