Sausage Mac and Cheese

Step-by-Step Instructions

1. Preheat the oven to 350 degrees F.
2. Butter a large casserole dish with one tablespoon of the butter and set aside.
3. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
4. In a large skillet over medium-high heat, cook the smoked sausage and pork sausage, stirring and breaking up the pork sausage with a spoon, until browned and the fat is rendered, about 10-12 minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but one tablespoon of fat from the pan.
5. Add the onions, bell peppers, and 1 teaspoon of the Creole Seasoning to the skillet and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds (if using), and cook, stirring, for 1 minute. Remove from the heat.
6. Melt the remaining 8 tablespoons (1 stick) of butter in a large, heavy saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick and smooth, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat.
7. Add the salt, pepper, cayenne, and 2 cups of the cheese to the sauce, and stir well until cheese melts. Add the cooked pasta, cooked sausage, and sautéed vegetables, and stir well to combine. Pour into the prepared baking dish.
8. In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Creole Seasoning. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.
9. Remove from the oven and let rest for 5 minutes before serving.
10. MawMaw’s note: Take one to two day-old French bread and oven toast for a few minutes. Crush to make bread crumbs and when combining with the cheese creates a crusty cheese texture.