Recipe 71: Italian-Style Mac and Cheese with Chicken Sausage

I know the blog hasn’t been busy, but rest assured, I’ve been busy collecting recipes to try.  This one comes courtesy of an ad for Carnation Evaporated Milk.


Italian-Style Mac and Cheese with Chicken Sausage – from Nestle


2 cups (8oz) dry elbow macaroni

1 can evaporated milk

2 cups (8 oz package) shredded Italian-style or 4- or 5-cheese blend

2 links fully cooked Italian-seasoned chicken sausage cut into 1/4″ slices

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1 cup cherry tomatoes, cut in half

2 Tablespoons finely sliced fresh basil leaves


Prepare pasta according to package directions.  Meanwhile, combine evaporated milk, cheese, sausage, garlic powder, and black pepper in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until cheese is melted.  Remove from heat.  Add drained pasta to cheese sauce; stir until combined.  Add tomatoes and basil; stir gently until mixed in.  Makes six servings, one cup each.

Verdict: 4/5 – Oh man.  Yum.  As you can see, I neglected to snap a picture of this one.  The real reason is I just forgot, but another believable reason would be that I glommed this down so quickly that I didn’t have time.  My one complaint is that the sauce was a little soupy, but the flavor was spot on.