Smoked Sausage Mac and Cheese

Ingredients

Quantities are for 4 servings.

Ingredient amounts are scaled. Amounts written inside the instructions are for 4 servings, so scale those to match.

Cooking for 6 or more? You may need to split this between two pans or pots (or cook in batches) so it cooks evenly and browns instead of steaming.

• 14 oz Smoked sausage (such as kielbasa), fully cooked
• 12 oz Elbow macaroni
• 12 oz Sharp cheddar cheese, shredded
• 3 cups Milk
• 3 tbsp Butter
• 1/4 cup All-purpose flour
• 2 each Green onions
• 1/2 tsp Garlic powder
• 1/2 tsp Smoked paprika
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Bring a large pot of generously salted water to a boil. While it heats, rinse and slice the green onions, slice the sausage into 1/2-inch coins, and shred the cheddar if it isn't already shredded.
2. Cook the macaroni 1 minute less than the package says (it finishes cooking in the sauce). Drain, shake off the water, and set aside.
3. While the macaroni cooks, heat a large deep skillet or Dutch oven over medium-high heat and brown the sausage 3-4 minutes, stirring now and then, until the edges are browned. Move it to a plate. It is already cooked, so this is just for flavor and color.
4. Lower the heat to medium and melt the butter in the same skillet. Whisk in the flour and cook 1 minute. Slowly pour in the milk while whisking, then simmer 5-6 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon.
5. Take the skillet off the heat and stir in the cheddar a handful at a time until melted and smooth (adding it off the heat keeps the sauce from turning grainy). Stir in the garlic powder, paprika, salt, and pepper.
6. Fold in the macaroni and the sausage and stir over low heat 1-2 minutes until everything is hot. If the sauce gets too thick as it sits, loosen it with a splash of milk. Taste and add salt if needed, then top with the green onions and serve right away.