This extra-cheesy mac and cheese recipe includes chopped bison sausage and pepperoni spice.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 4 servings |
Ingredients
- 2 cups dried elbow macaroni
- ½ cup chopped green pepper or frozen peas
- 2 tablespoons butter
- ⅓ cup finely chopped onion
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
- 2 cups milk
- 1 ½ cups shredded American and Cheddar cheese blend
- 1 cup shredded part-skim mozzarella cheese
- 4 ounces bison sausage with pepperoni seasoning, chopped
Instructions
- Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
- Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
- Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.
- Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.
- Frozen peas can be substituted for the peppers.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 9 g |
| Sodium | 721 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t actually use this recipe but I used it for a guid line and what I made turned out great.
Delicious. First time trying bison. It gave this a very rich meaty tasty without the greasiness of regular pepperoni. Was tender and nicely spiced I used olive oil to make the roux, low and fat free cheese and skim milk. Also used whole wheat macaroni. Will make again..