Lunch: Mac and Cheese with Chicken Sausage

January 31, 2014

I wanted something homey (it’s still pretty damn cold out) but low in points since I know we’re going out tonight. ‘Going out tonight’ means poor food and drink choices, most likely.

I did pretty well for breakfast with leftover potatoes (from the Roasted Potatoes I made on Wednesday) with an egg on top. My breakfasts are very often made up of leftovers with an egg on top. Chipotle bowl leftovers, Thai fried rice leftovers, really any starchy or veggie thing is great re-heated with an egg on top.

Anyway so lunch…I knew I had some chicken sausages in the freezer and thought that cheesy potatoes or noodles would be good with that. Since I had spuds for breakfast I went with noodles.

These are the sausages I had. They’re delicious and only 2 points+. Bilinski All Natural Chicken Sausage with Spinach Garlic Fennel
Bilinski All Natural Chicken Sausage Spinach Garlic Fennel

My Mac and Cheese
Mac and Cheese

1 T Smart Balance
½ t flour
¼ cup skim milk
2 slices American cheese
1 (tiny) square of pepper jack cheese
Black Pepper to taste (maybe two grinds on the mill)
Garlic Powder to taste (I bet I used about ¼ teaspoon)
Mafalda pasta about ¾ cup uncooked (I’m guessing, I really just grabbed a handful.)

You can use any pasta, but [this] is what Mafalda is…

Start the pasta water.
Melt the butter in a saucepan. Add flour and mix well. Add milk. Add the cheeses one slice at a time mixing until they’re melted. Add a little black pepper and garlic powder (optional maybe for you, not for me!)
I might actually make the sauce once the pasta is in the water because mine was done too early and it had to sit for awhile waiting for the pasta.

I just microwaved the sausage. You could cut it up, sauté it and mix it in with the pasta too.

Mac and Cheese with sausage

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