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Creamy One-Skillet Campfire Mac and Cheese with Smoked Sausage

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A creamy, smoky, and satisfying one-skillet mac and cheese with smoked sausage, perfect for campfires or stovetop cooking. This easy recipe combines elbow macaroni, sharp cheddar, and smoky sausage for a comforting meal.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 12 ounces smoked sausage (340 grams), sliced into bite-sized pieces (kielbasa or Andouille preferred)
  • 2 tablespoons unsalted butter (28 grams)
  • 2 tablespoons all-purpose flour (16 grams)
  • 2 cups whole milk (480 ml)
  • 2 cups water or low-sodium chicken broth (480 ml)
  • 2 cups shredded sharp cheddar cheese (about 225 grams)
  • 2 ounces cream cheese, softened (56 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Slice the smoked sausage into ½-inch thick rounds, then halve those rounds for bite-sized pieces. Set aside.
  2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat until bubbling, about 2 minutes.
  3. Sprinkle 2 tablespoons of all-purpose flour into the melted butter and stir constantly for about 1 minute to cook off the raw flour taste.
  4. Slowly pour in 2 cups of whole milk and 2 cups of water or low-sodium chicken broth, stirring continuously to prevent lumps. Bring to a gentle simmer, about 5 minutes, until the sauce thickens.
  5. Add 8 ounces of elbow macaroni directly into the simmering liquid. Stir well to prevent sticking. Cover the skillet with a lid and cook for about 10 minutes, stirring every 3 minutes.
  6. While pasta cooks, sauté the sliced smoked sausage in a separate pan over medium heat until lightly browned and caramelized, about 5-7 minutes.
  7. Once pasta is tender and most liquid absorbed, reduce heat to low. Stir in the browned sausage, 2 cups shredded sharp cheddar cheese, and 2 ounces softened cream cheese until melted and creamy.
  8. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, and salt and pepper to taste. Stir and let flavors meld for 2-3 minutes on low heat.
  9. Taste and adjust seasoning. If sauce is too thick, add a splash of milk. For extra richness, stir in a small dab of butter.
  10. Serve immediately, spooning the creamy mac and cheese into bowls or straight from the skillet.

Notes

Keep heat moderate when making the roux to avoid burning. Stir often while cooking pasta in sauce to prevent sticking. Brown sausage separately for best flavor. Serve immediately for creamiest texture. Leftovers reheat well with a splash of milk. Can be adapted for vegetarian or gluten-free diets.

Nutrition

Keywords: mac and cheese, smoked sausage, campfire recipe, one skillet, creamy pasta, easy dinner, comfort food

Find it online: https://evabake.com/creamy-one-skillet-campfire-mac-and-cheese-with-smoked-sausage-easy-recipe/