Stovetop Mac & Cheese
This is mac & cheese with hotdogs and peas for grownups. Hotdogs are upgraded to andouille sausages and Parmesan cheese makes an entrance. The peas stay.
- 4 qts. (4 L) water
- 2 tbsp (30 mL) salt
- 3 cups (750 mL) elbow macaroni
- 3 links andouille chicken sausage
- 3 tbsp (45 mL) canola oil
- 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL), divided
- ½ cup (125 mL) panko breadcrumbs
- ¼ cup (60 mL) all-purpose flour
- 2 cups (500 mL) milk
- ½ cup (125 mL) heavy whipping cream
- 4 oz. (125 g) cream cheese, cubed
- 1 tsp (5 mL) ground mustard
- 8 oz. (250 g) cheddar cheese, coarsely grated (2 cups/500 mL)
- 2 cups (500 mL) frozen peas
Add the salt and water to a large stockpot and bring to a boil. Place the oven rack 6–8" (15–20 cm) from the heat source. Preheat the broiler.
Add the pasta to the pot and cook, uncovered, for 1 minute less than the instructions on the box, stirring occasionally. Reserve ½ cup (125 mL) of the pasta water.
Preheat the 12" (30-cm) Cast Iron Skillet over medium heat for 5 minutes. Slice the sausage with the Coated Chef's Knife. Add the oil to the skillet, then cook the sausage for about 4–6 minutes or until browned, stirring occasionally.
Combine ¼ cup (60 mL) of the Parmesan with the breadcrumbs; set aside.
When the sausage is cooked, remove it from the skillet. Whisk the flour into the oil until there are no lumps and cook for 1–2 minutes.
Slowly whisk in the milk, cream, cream cheese, and mustard. Bring the mixture to a simmer and let it cook until slightly thickened, about 3–5 minutes. Reduce the heat to medium-low.
Working in batches, whisk in the cheddar and Parmesan cheeses until they are fully melted. Add the reserved pasta water to thin out the sauce.
Return the sausage to the pan. Stir in the cooked pasta and peas. Top with the panko mixture and broil for about 1–2 minutes, or until the breadcrumbs are toasted (watch carefully, as they can burn quickly).
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 740, Total Fat 38 g, Saturated Fat 22 g, Cholesterol 145 mg, Sodium 830 mg, Carbohydrate 63 g, Fiber 0 g, Total Sugars 10 g (includes 0 g added sugars), Protein 34 g
This cheese sauce can be made with the Deluxe Cooking Blender using the SAUCE setting. Cook the milk, cream, and rub during the first stage of the cycle and microwave the flour with the oil for 1½ minutes, stirring every 30 seconds to make a roux. Add the roux to the second stage of the cycle. When the timer is up, add the cheeses and pulse to combine.