Peppery Mac & Cheese with Chipotle Sausage
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 328.4
- Total Fat: 19.4 g
- Cholesterol: 77.0 mg
- Sodium: 665.2 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.0 g
- Protein: 20.6 g
View full nutritional breakdown of Peppery Mac & Cheese with Chipotle Sausage calories by ingredient
Introduction
This is a great way to enjoy Mac + Cheese without the extra calories that come with many traditional recipes. The peppers add flavors to make the dish indulgent without adding extra fat. This is a great way to enjoy Mac + Cheese without the extra calories that come with many traditional recipes. The peppers add flavors to make the dish indulgent without adding extra fat.Number of Servings: 4
Ingredients
-
1/2 lb whole wheat short pasta
6 oz Trader Joe's Chipotle Chicken Sausage
1 Tbs I Can't Believe It's Not Butter Stick
1 Tbs All Purpose Flour
1/2 cup nonfat 1/2 & 1/2 (or nonfat milk)
1/2 cup nonfat milk
1/2 cup roasted red pepper chopped and well drained (or about 1 pepper if you do it yourself)
4 oz grated Pepper Jack Cheese
2 oz chedder jack mix
Directions
Preheat oven to 375 degrees. Cook pasta according to package directions and drain well. Meanwhile, in a large saucepan, cook sausage (which is precooked) until heated through. Remove sausage from pan and add 1 Tbs butter substitute (or butter, if desired). Mix in flour and allow to bubble & cook in the butter for about 1 minute. Add 1/2 & 1/2 and milk (or all milk if you are weirded out by non-fat 1/2 & 1/2). Stir well and costantly until sauce begins to boil and becomes thick. Add pepperjack cheese and stir until melted and incorportated. Add red pepper and sausage to the sauce and stir well. Add to pasta and mix to combine, then pour into an 8" x 8" baking dish. Top with 2 oz of cheddar jack cheese mix. Bake for about 20 minutes or until the cheese topping has melted and starts to get a little crispy. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ROXYMOORE1.
Number of Servings: 4
Recipe submitted by SparkPeople user ROXYMOORE1.
