Mac And Cheese With Polish Sausage (Low Fat) – a delicious recipe with extra-lean kielbasa, macaroni, flour, nonfat milk, salt, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring a medium pot of lightly salted water to a full boil.
2
Cut the sausage into 1/4-inch thick slices.
3
Add the macaroni and the sausage to the pot and cook, stirring occasionally, until the macaroni is cooked al dente, about 5 to 6 minutes. (It should still have a bit of bite to it.) Drain.
4
Meanwhile, mix the flour with just enough milk to form a paste in a small bowl. Slowly add the remaining milk, stirring as you do, making sure to remove any lumps. Place a medium saucepan over medium heat. Pour the milk mixture into the saucepan. Stir in the salt. Add the cheese and continue to stir the mixture with a wooden spoon until the cheese is completely melted and the mixture starts to thicken. When the mixtue is almost smooth, stir in the cooked macaroni and sausage until it is well incorporated. Serve immediately.
271
kcal
Calories
19
g
Fat
3
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 ounces extra-lean kielbasa or 4 ounces smoked turkey sausage, 1 cup dried elbow macaroni, 2 teaspoons unbleached all-purpose flour, 1/4 cup nonfat milk, and more.
Yes, Mac And Cheese With Polish Sausage (Low Fat) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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