Who doesn’t love macaroni and cheese? It’s comfort food at its best. But when you throw in some bite-sized sausages, colorful peas, and heavy cream, it’s not just macaroni and cheese, it’s way, way over the top macaroni and cheese. And it’s my most requested recipe. So here I am at 10:00 pm whipping up a batch for a pot luck I’ll be attending tomorrow. Instead of passing out the recipe in person (folks always ask me for it), this time I’m sharing it with all my friends online. This recipe is just too good to keep to myself.
Here are the ingredients you’ll need to make this dish:
1 lb. elbow macaroni, cooked and drained
1 stick unsalted butter
1/2 of a 14-oz. package of ‘Lil Smokey cocktail sausages, cut into thirds
1/2 cup frozen peas
4 cups shredded cheddar cheese, divided
2 cups cream
8 oz. Velveeta cheese, cubed
2 eggs, beaten
1/4 tsp. seasoned salt
1/8 tsp. pepper
In a large saucepan, combine the hot cooked macaroni and butter. Stir to allow the butter to melt completely. Add cream, eggs, 2 cups of shredded cheddar cheese, Velveeta cheese cubes, sausage, peas, salt and pepper. Stir to combine. Spoon into a large, ungreased baking dish. Top with remaining 2 cups of cheddar cheese. Bake at 350 degrees until bubbling around the edges and the cheese is lightly browned. Serve with a salad and iced tea. Enjoy.
Here’s a picture of Dexter watching me chop the sausage and praying to the canine God that bits of sausage will fall on the floor (his prayer was answered–several times):