Southern Style Mac and Cheese
Southern Style Mac and Cheese
The family will crave this mac and cheese recipe filled with Johnsonville Salt & Pepper Ground Pork Sausage, cavatappi pasta, smokey Cheddar cheese, soft cream cheese and diced pimentos and topped with crunchy BBQ chips, tangy Southern BBQ sauce and sliced green onions.
Ingredients
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1
package (19 ounces) JOHNSONVILLE Sweet & Spicy BBQ Sausage or Original Brats, decased
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3
cups uncooked cavatappi or elbow macaroni pasta
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4-1/4
cups water
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1
teaspoon cornstarch
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1
can (12 ounces) evaporated milk
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2-3
cups shredded smoked Cheddar cheese
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2
ounces cream cheese
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2
jars (4 ounces each) pimientos, drained
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Optional toppings: crushed BBQ potato chips, BBQ sauce or sliced green onion
REVIEWS
Directions
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In a skillet, cook and crumble sausage over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired.
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In a large pot, bring 4-1/4 cups water to a boil.
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Add pasta. Boil for 8 minutes or until just tender, stirring occasionally. (Do not drain!)
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In a bowl, combine milk and cornstarch; stir into pasta. Return to boil. Reduce heat; simmer and stir for about 2 minutes until slightly thickened.
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Add Cheddar cheese and cream cheese; stir until melted.
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Fold in sausage and pimientos.
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Garnish each serving with desired toppings.
