Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 pound Italian sausage, casings removed
- 1 head broccoli, chopped into small florets
- 1 can diced tomatoes, drained
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven for cooking sausage and broccoli
- Medium saucepan for making cheese sauce
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet or Dutch oven, cook Italian sausage over medium heat until browned and cooked through. Remove sausage from skillet and set aside.
4. In the same skillet, add chopped broccoli and cook until tender, about 5 minutes. Add drained diced tomatoes and cooked sausage to the skillet and stir to combine.
5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is smooth and bubbly.
6. Gradually whisk in whole milk and continue to whisk until mixture is smooth and thickened, about 5-7 minutes.
7. Add shredded cheddar cheese and grated Parmesan cheese to the saucepan and stir until cheese is melted and sauce is smooth.
8. Add cooked macaroni to the skillet with the sausage and broccoli mixture and stir to combine.
9. Pour cheese sauce over the macaroni mixture and stir until everything is evenly coated.
10. Transfer the mac and cheese mixture to a 9x13 inch baking dish and bake for 20-25 minutes until bubbly and golden brown on top.
11. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 700
Fat: 38g
Carbohydrates: 54g
Protein: 35g
Sodium: 1200mg
Sugar: 7g
Substitutions for ingredients:
- Use any type of pasta instead of elbow macaroni
- Use any type of sausage instead of Italian sausage
- Use any type of cheese instead of cheddar and Parmesan
Variations:
- Add chopped onions and garlic to the skillet with the sausage and broccoli for extra flavor
- Use canned diced tomatoes with green chilies for a spicy kick
- Add cooked bacon to the mac and cheese mixture for extra smokiness
Tips and tricks:
- Make sure to cook the macaroni until al dente so it doesn't get too mushy in the oven
- Use a good quality cheese for the best flavor
- Let the mac and cheese cool for a few minutes before serving to avoid burning your mouth
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for a family-style meal.
Garnishes:
Sprinkle with chopped fresh parsley or basil for a pop of color.
Pairings:
Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the mac and cheese is too dry, add more cheese sauce or a splash of milk.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Mac and cheese is a classic American comfort food that has been around for centuries. It was originally made with macaroni and a simple cheese sauce, but has evolved over time to include a variety of ingredients and flavors.
Flavor profiles:
This mac and cheese is savory, cheesy, and slightly tangy from the diced tomatoes.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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