Macaroni and Cheese with Sausage and Pears recipe

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Ingredients

cooking spray
1 (8 ounce) package elbow macaroni
¼ cup butter
¼ onion, chopped
2 ½ tablespoons all-purpose flour, or as needed
3 cups milk
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
ground black pepper to taste
1 (12 ounce) package fully-cooked sausage, sliced
1 pear - peeled, cored, and sliced
2 tablespoons butter, melted
½ cup bread crumbs

Nutrition Info

443.3 calories
carbohydrate: 36.9 g
cholesterol: 70.9 mg
fat: 24.4 g
fiber: 2.4 g
protein: 19 g
saturatedFat: 15 g
servingSize: -
sodium: 441 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with cooking spray.

  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and transfer to the prepared casserole dish.

  3. Heat butter in a saucepan over medium heat, cook and stir onions in the melted butter until partially translucent, about 5 minutes. Whisk in flour until paste-like consistency, 3 to 5 minutes. Slowly stream in milk, stirring constantly, until flour mixture is incorporated, about 5 minutes. Stir in Cheddar cheese and Parmesan cheese until completely melted and and sauce has thickened, 5 to 10 minutes.

  4. Pour cheese sauce into macaroni, stir to coat. Season with black pepper. Stir in sausage.

  5. Reserve 4 slices of pears, dice remaining pear slices and stir into macaroni mixture. Arrange the reserved slices atop macaroni mixture.

  6. Stir 2 tablespoons melted butter and bread crumbs together in a small bowl, sprinkle over macaroni mixture.

  7. Bake in the preheated oven until cheese is bubbling and topping is lightly browned, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

I developed this recipe from a basic mac-n-cheese recipe, adding pears which go well with the sharp Cheddar. For the sausage, we like Aidell's® Chicken and Apple or Roasted Garlic Gruyere sausages. They are fully cooked and very flavorful! To use as a side dish, leave out the sausage.

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