So I’m trying a new things where I take more process pictures. Not necessarily step by step but rather stage by stage. so today I have a super quick and delicious pasta dish. I think by now you guys know I love sausages. And I have been waiting until the nighttime to share my stove top pasta cheese sauce. So I decided today is the perfect day for a Stovetop Cheesy Pasta and Sausage recipe. the sauce is creamy and tangy, while the chicken sausage is bold and spicy.
Do you see that creaminess?
Who ever thought adding sun-dried tomatoes to good ol’ chicken sausages deserve a prize.
And when you caramelize the sausage….. (insert no words)
And I can’t forget the cheese. Cheddar cheese is the real MVP in this recipe. Perfectly tangy. Perfectly salted. There might not be a better food than melted cheddar cheese.
I was seriously tempted to get some toasted bread and just stopping at this point.Dunk bread in cheese sauce- insert in mouth. Chew and repeat. That kinda deal.
But non the less I didn’t give in. I stayed strong. I survived the 8 minutes for the pasta to boil. It was hard. But I endured long enough to just pop the pasta in the cheese sauce and stir. Do you know that sound pasta in cheese sauce makes when the sauce is super creamy? And you just know that it is gonna be amazing? Oh yeah it happened. That’s the sound this made.
Literally it is that simple and fast to make. But boy o’ boy is it good. This Stovetop Cheesy Pasta and Sausage is the perfect for weeknight dinners or mid night snacks depending on where you are in your life. This is super creamy and tangy. The addition of chicken sausages makes this a keeper.
This Stovetop Cheesy Pasta and Sausage is the perfect for weeknight dinners. This is super creamy and tangy. Adding chicken sausages makes this a keeper.
- 1 lb Pasta
- 3 Cups Sharp Cheddar cheese grated
- 4 Chicken sausage sliced
- 1 tablespoon Butter
- 1 tablespoon flour
- 1 cup Whole Milk
- 1 small Onion grated
- 2 Sprigs Thyme
- 1 Tablespoon Olive oil
- salt and pepper to taste
Cook pasta according to box directions. Strain and set aside.
In a frying pan- add the olive oil and onion. Cook until onions have soften. Add sausage and Cook until brown on each side. Remove from pan and set aside.
In a large sauce pan- * Melt butter in saucepan over low heat until it bubbles up. whisk in flour. In another pan, warm the milk and thyme. Strain milk into the roux, whisk and bring to boil. Reduce heat and simmer for about 10-15 minutes. Add smoked paprika and adjust taste by adding salt and pepper. Add cheese and stir until smooth.
Then add the cooked pasta. Stir to combine. Add in the sausage and onions.
Serve hot with extra cheese. Enjoy!
*NOTE: I like my white sauce or Bechamel sauce or roux thin when I am making a macaroni cheese sauce. I like to allow the pasta water to also thicken the sauce and also the cheese. If you are like my mom and you like a thicker sauce add 2 Tablespoon of both butter and flour and follow the directions accordingly. And lastly you are like my brother who lives on the wild side and you like it extra thick: add 1/4 cup flour to butter and follow the directions according.