Canadian Running

Creamy Mac and Cheese with Sausage and Broc­coli

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1 lb. (500 g) dried mac­a­roni ½ cup un­salted but­ter ½ cup all-pur­pose flour

4 cups whole milk

4 cups grated old white ched­dar cheese — di­vided (mea­sured af­ter grat­ing) ½ cup grated Parme­san cheese 4 roasted red pep­per and asi­ago sausages (or sausage of choice), sliced

4 cups of broc­coli flo­rets, cut into

bite-sized pieces


1. In a large pot, cook mac­a­roni ac­cord­ing to the pack­age direc­tions. In the last five min­utes of cook­ing, add the broc­coli flo­rets to the pasta and cook un­til soft­ened. Drain.

2. While mac­a­roni is cook­ing, fry sausage pieces over medi­umhigh heat un­til cooked through.

3. In a saucepan, melt but­ter over medium heat. Whisk in enough flour to make a roux (stir­ring un­til there are no clumps). Slowly add the milk, stir­ring con­stantly. Bring the mix­ture to a low boil, un­til de­sired thick­ness is achieved. Re­move from heat.

4. Stir in cheeses un­til melted.

5. Put mac­a­roni back into the large pot and pour the sauce over it. Stir well. Add sausage and broc­coli and stir to com­bine.

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