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German Style Macaroni & Cheese Recipe
|Elbow macaroni/Rotelle / sea shells / rigatoni / bows||8 Ounce|
|Boiling salted water||2 Cup (32 tbs)|
|Garlic sausage/Kielbasa / polish sausage||12 Ounce, thinly sliced (3/4 Pound)|
|Onions||2 Large, chopped|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Prepared mustard/Other spicy mustard||4 Teaspoon (German-Style)|
|Caraway seeds||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Shredded swiss cheese||12 Ounce (3 Cups)|
Serving size: Complete recipe
Calories 4257 Calories from Fat 2263
% Daily Value*
Total Fat 254 g391.2%
Saturated Fat 130 g650.2%
Trans Fat 0.7 g
Cholesterol 732.1 mg
Sodium 4710.7 mg196.3%
Total Carbohydrates 295 g98.5%
Dietary Fiber 21.4 g85.6%
Sugars 63 g
Protein 198 g395.2%
Vitamin A 101.5% Vitamin C 82.7%
Calcium 342.8% Iron 68.1%
*Based on a 2000 Calorie diet
In a wide frying pan over medium heat, brown sausage slices in 1 tablespoon of the butter.
Remove sausage from pan and set aside.
Add the remaining 3 tablespoons butter and onions to pan and cook, stirring, until onions are soft.
Stir in flour and cook until bubbly.
Remove pan from heat and stir in milk.
Return to heat and, stirring, cook until sauce is smooth and thickened.
Remove from heat and stir in mustard, caraway, salt, pepper, and drained macaroni; stir until well coated.
Place half the macaroni mixture in a buttered shallow 2 1/2 to 3-quart baking dish.
Distribute half the sausage, then half the cheese on top.
Then layer on remaining macaroni mixture, then sausage, and then cheese.
If made ahead, let cool, cover, and refrigerate.
Bake, uncovered, in a 400° oven for 25 to 35 minutes or until cheese is bubbly and center of casserole is hot.