Creamy Macaroni And Cheese Sausage Casserole - cooking recipe

Ingredients

6 -7 Italian sausages, casings removed
4 cups uncooked macaroni noodles
1/2 cup butter or 1/2 cup margarine
black pepper
1/2 teaspoon garlic powder (or to taste)
1/2 cup flour
2 cups milk
2 cups whipping cream
1/3 cup grated parmesan cheese
1 (600 g) package cheddar cheese, grated (use old or extra old, reserve 1 cup for the top of the casserole, I use a 600 gram package Black Dia)
1 cup Cheese Whiz, cheese spread
1 cup grated parmesan cheese

Preparation

Remove the sausage meat from the casings and brown in a skillet; set aside.
Cook the pasta in boiling salted water (do not cook completely, cook only until VERY firm-tender, as the pasta will cook further in the oven) drain, but DO NOT rinse.
Place the drained macaroni back in the pot and add in the cooked sausage meat, mix to combine with a wooden spoon; set aside while preparing the cheese sauce.
In a heavy bottom saucepan, melt the butter or margarine.
Add in flour, black pepper and garlic powder; whisk for 5 minutes or until thick.
Slowly add in the milk and whipping cream; whisk continuously for about 6-8 minutes until bubbly and thickened.
Turn off the heat and add in grated cheddar cheese, Cheese Whiz and Parmeasn cheese; stir with a wooden spoon until all the cheeses have melted and the mixture is smooth (this should take about 3 minutes).
Pour the cheese sauce over the pasta/sausage meat mixture; stir well with a wooden spoon.
At this point season with salt if desired.
Transfer the mixture into a buttered 13 x 9-inch baking dish or a larger casserole dish.
Sprinkle with 1 cup grated cheddar cheese, then sprinkle with 1 cup Parmesan cheese.
Set oven to 350 degree.
If you are baking it in a 13x9-inch baking dish it will be very full, so place the casserole onto a cookie sheet to catch any spills.
Bake uncovered for about 30-35 minutes, or until hot and bubbly.
Let sit for 15 minutes or longer before serving.
Delicious!