Bona Fide Southern Cookin

I want to share the most AMAZING mac and cheese casserole that was in my Southern Living Magazine. I've made a few changes to help with the cost and the beginner cook. Enjoy!

"Mac and Cheese Overdose Casserole"
I chose not to count the calories because this is some serious comfort food! 

Ingredients:
12 oz elbow macaroni
5 cups diced sausage- the original recipe calls for ham but ham is $$$, especially for a weeknight!
2 Tbsp vegetable oil
6 tbsp butter
1/3 cup grated onion
2 tsp dry mustard
1/8 tsp (a pinch) ground red pepper
salt and pepper to taste
5 Tbsp flour
3 1/2 cups milk
1 3/4 cups heavy whipping cream
2 tsp Worcestershire sauce
2 cups shredded Sharp Cheddar
2 cups shredded Swiss- these two cheeses are great together!!
1 cup breadcrumbs
French fried onions

Equipment:
13 x 9 baking pan, greased
smaller casserole dish, just in case!
large skillet
large large pan or pot
whisk
stout spoon

I like to get everything grated, diced and ready befor I even preheat. With this recipe, it makes it go so much smoother.

Steps:
1. Preheat your oven to 350 degrees and cook the pasta to al dente. Set aside.

2. In a large skillet, Heat 2 Tbsp oil and saute the sausage until brown. Set aside.

3.Get the rest of your ingredients close, these next steps are very tight. In your largest pan (I ended up using my 6 quart stockpot!), melt the 6 Tbsp butter. Add the onion, mustard, red pepper and salt/pepper; saute about 30 seconds. Add your flour, stir it constantly for the next 2 minutes until brown and smooth. Gradually whisk in the milk and cream; bring to a boil, whisking occasionally. Reduce to a simmer, whisking constantly for 5 minutes until thickened.

4. Remove that creamy delight from heat! Now stir in the cheddar cheese until melted. (You will be drooling!) Next stir in the sausage, pasta and swiss cheese until it is one beautiful chessey mixture! After this step you will be glad you used the giant pot!

5. Pour into a greased 13 x 9 dish (I had enough to fill another small casserole dish as well!), sprinkle with breadcrumbs to your liking and bake for 30 min- it should be gold and bubbly! I put the french fried onions on the last five minutes of baking.

This recipe is filling, cheesy and just a great casserole. I felt like a little southern wifey pulling the bubbly sucker out of the oven. The leftovers aren't too shabby either!

If you try this at home and have problems, FB me. I proofread this over and over again, but everyone makes mistakes :)

Enjoy!!