Broccoli and Pesto Sausage Mac and Cheese

Here’s another oh hey, when did I make this? post. I have pictures, so obviously it happened and I do remember this being good. Mac and cheese is super simple and amazingly delicious. Plus, it helps to use up those random bits of meat and veg in your fridge. And I love cheese. There, I said it. Like that was a surprise to anyone.

Broccoli and Pesto Sausage Mac and Cheese:

Makes a bunch

Flour
Butter
Milk or cream
1-2 c. finely shredded cheese (Tillamook’s white cheddar rocks!)
3-4 cloves garlic, chopped
2-3 pesto chicken sausages, heated and chopped (other or no meat is also cool)
1 large head of broccoli, steamed and cut into florets
Rotini pasta (or whichever shape you like. I’m particular to wagon wheels when it comes to mac and cheese. And yes, I’m aware that the mac in mac and cheese means macaroni noodles, but I like different shapes.)
Handful of bread crumbs

Boil off your noodles to al dente. Drain and set aside in a large bowl.

Using your flour and butter, make a roux. Don’t brown the butter. Slowly stir in milk until you reach a consistency you like. It’s better to put in less and add more if it looks off after the cheese than have a sloppy mess. Slowly add the shredded cheese. When you get something resembling a cheese sauce, take off the heat. Mix in the garlic.





Add the cheese sauce to the pasta. Stir in the broccoli and sausage. Take the whole mixture and place in a large casserole. Top with bread crumbs and stick in under the broiler until the crumbs brown a bit. Eat and be happy.