by Bill Whitney

Created on: August 16, 2007   Last Updated: August 19, 2010

What person, young or old, doesn't love good macaroni and cheese. Kraft and Velveeta make pretty good packaged macaroni and cheese but there is none better than good home-made macaroni and cheese. This has a few added ingredients and could easily be used as the main dish. That is the way we use it.

LITTLE SMOKIES MACARONI AND CHEESE

2 1/2 cups elbow macaroni

3 tbsp butter, divided
2 tbsp flour
2 cups 1% or skim milk
2 eggs, well beaten
salt and pepper to taste
2 cups low fat sharp Cheddar cheese ( I like to use Tillamook Extra Sharp White Cheddar)
1 onion chopped
1 package of little smokies mini sausages.

Cook the macaroni according to directions on the package. While this is cooking, saute the onions in butter until done then add little smokies to warm them up. When macaroni is done, drain well and set aside.

In a saucepan combine one tablespoon of butter, let melt and then combine the flour. Make sure it doesn't burn. Gradually add the milk, eggs, and salt and pepper, cook until it starts to thicken, remove from heat and stir in 1 1/2 cups of the cheese, stirring till the cheese melts.

Now stir the macaroni and little smokies into the cheese sauce and pour it into a 13 X 9 baking dish. top with remaining cheese. Bake at 350 for 30 minute or until cheese is melted and casserole is bubbly. Remove and let cool a little bit before serving. Enjoy!

If you like it a little spicier, you can use pepper jack cheese, add a can of green chilies, or sprinkle some cayenne pepper over it before you add the last cheese. You can also use a spicier sausage. If you don't like little smokies, you can use ham or bacon and it is very good. Ham and Swiss cheese makes a good dish. Sometimes I use two or three different kinds of cheese at the same time.

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