MAC & CHEESE

Here is a simple mac & cheese recipe that you can also add some chopped Portuguese sausage. Ron's style.

1 package macaroni, cooked slightly done. Why? Because it will cook twice, once when you boil it, and again when it is baked with the sauce and cheese.

(Once cooked you may not utilize all of it because it doubles in size)

10 oz. mild Portuguese sausage, chopped fine.

3 cups of half and half

2 cups of chicken broth low sodium.

1 pound of shredded mozzarella cheese

1/2 tsp. of nutmeg

1/2 tsp. salt

1/2 tsp. white pepper

1/2 tsp. parsley flakes

Roux (Mix the two together)

1 stick of butter low salt

4 tbsp. all purpose flour

Directions:

1. Preheat oven to 350. F

2. Take the drained macaroni, enough to fill casserole pan, and add in the Portuguese sausage, nutmeg, salt, white pepper, parsley flakes, and toss to coat.

3. Make the sauce, heat up a sauce pan over medium heat, and heat up the half and half until slightly bubbling, keep stirring, add in the roux and cook until slightly thickens. Add in the mozzarella and melt.

4. Add the sauce to the pan and cover all the noodles, top with bread crumbs for a golden presentation.

5. Bake for about 15-20 minutes or until the tops are browned.