Macaroni And Cheese With Roasted Veggies Pork Sausage Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente. Reserve 1 3/4 cups of the pasta cooking water and then drain the pasta; set aside.
• Heat the oil in a large Dutch oven or saucepot over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat into small pieces, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the bell pepper, onion and a pinch of salt to the drippings in the pot and cook, stirring occasionally, until softened and lightly browned, 10 to 12 minutes; transfer to the plate with the sausage.
• Carefully wipe out the pot, add the half-and-half and cayenne and bring to a simmer over medium heat. Simmer until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Gruyere, 1 handful at time, until all the cheese is melted and the sauce is smooth. Remove from the heat.
• Add the cooked pasta and reserved pasta cooking water to the cheese sauce and stir to combine. Stir in the sausage and vegetables; adjust the seasoning with additional salt. Pour into a 9-by-13-inch baking dish and bake until bubbly and lightly browned, about 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
• Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
• Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Steps:

• Prepare a grill for medium-high heat, leaving 1 burner off (for indirect heat to finish the tenderloin). Line part of the direct-heat side with foil. Combine the granulated garlic, mustard and 3 teaspoons salt in a small bowl, and rub all over the tenderloin. Generously oil the uncovered grill grates, and grill the tenderloin over direct heat (not on the foil), turning occasionally, until well marked, about 12 minutes. Move the tenderloin to the indirect heat, cover with the lid and cook, turning occasionally, until a thermometer inserted in the thickest part registers 145 degrees F, about 14 minutes more. Transfer to a cutting board, let rest a few minutes, then cut into 1/2-inch chunks. Meanwhile, toss the broccoli and tomatoes with the oil, 1 teaspoon salt and a few grinds of pepper. Grill on the foil, turning occasionally, until the tomatoes are charred and starting to burst, 6 to 10 minutes, and the broccoli is charred and tender, 10 to 15 minutes. Transfer to a large bowl. Cut the tomatoes in half. Bring the half-and-half and macaroni to a boil in a large pot over medium heat, stirring frequently. Continue to cook, stirring, until the macaroni is tender and the half-and-half has thickened to the consistency of heavy cream, about 5 minutes. Remove the pot from the heat, and stir in the Cheddar, butter and 1 tablespoon salt. Stir until smooth, thick and creamy. Add the grilled pork and vegetables, stirring to incorporate. The mixture will thicken as it sits; adjust the consistency as needed with hot water before serving.

Steps:

• Preheat oven to 350-degrees F.
• Prepare macaroni according to package directions, drain, put macaroni in bowl.
• In skillet, melt margarine.
• Add onion, green pepper, mushrooms and celery.
• Cook until vegetables are tender (10 minutes).
• Add pork and black olives.
• Remove from heat.
• Add pork/vegetable mixture to macaroni.
• Mix milk, eggs and cheese together in measuring cup or bowl.
• Add to macaroni/vegetable mixture.
• Pour mixture into 3-quart casserole.
• Sprinkle casserole with paprika.
• Bake for 30-45 minutes.

Steps:

• Cook macaroni according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper, onion, oregano and pepper. Stir in tomato sauce and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in macaroni and 2 tablespoons cheese. Transfer to an ungreased 1-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Steps:

• Follow the recipe for Creamy Macaroni and Cheese.
• Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.