German Style Macaroni & Cheese Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Elbow macaroni/Rotelle / sea shells / rigatoni / bows8 Ounce
 Boiling salted water2 Cup (32 tbs)
 Garlic sausage/Kielbasa / polish sausage12 Ounce, thinly sliced (3/4 Pound)
 Butter/Margarine4 Tablespoon
 Onions2 Large, chopped
 All purpose flour1⁄4 Cup (4 tbs)
 Milk2 Cup (32 tbs)
 Prepared mustard/Other spicy mustard4 Teaspoon (German-Style)
 Caraway seeds1⁄2 Teaspoon
 Salt3⁄4 Teaspoon
 White pepper1⁄4 Teaspoon
 Shredded swiss cheese12 Ounce (3 Cups)

Nutrition Facts

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


Following package directions, cook macaroni in boiling salted water until al dente; then drain thoroughly.
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.