It was hard convincing my family to stray away from boxed macaroni and cheese. I grew up with it. My husband grew up with it. It was basically what some of my kids survived on in their picky years.
The tide turned for us when I saw Rachael Ray make homemade cheese sauce only one time, and I knew that I could do it, too. I wanted my family to enjoy eating real food. This Beefy Mac and Cheese is now a family favorite with no leftovers to clean up.
You can definitely make this recipe without the hot links. But I don’t know why you would. The meatiness of the hot links is a perfect match for the creamy mac and cheese. You could also try other smoked sausages or ground beef for a change of flavor, if you prefer.
The meatiness of the hot links is a perfect match for the creamy mac and cheese. You could also try other smoked sausages or ground beef for a change of flavor, if you prefer.
The cheese sauce is pretty much gravy with cheddar stirred it. That doesn’t sound bad, does it? But the good part is that you don’t have to worry about lumpy or thick, chunky gravy (cheese sauce).
The key is simple. Just keep stirring and don’t let the mixture come to a full rolling bowl and you’ll be just fine.
The final sauce will be thinner than you think. Don’t make the mistake I did once of doubling the cheese.
It’s creamy and smooth just the way it is. I promise a pinch of salt will bring out the cheesy flavor and your whole family will reach for second helpings.
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