Half-Time Sausage Mac And Cheese - cooking recipe

Ingredients

For topping
1 tablespoon butter, melted
1/2 cup breadcrumbs
1/4 cup grated parmigiano-reggiano cheese
For cheese sauce
1 tablespoon onion, finely minced
4 ounces unsalted butter
4 ounces all-purpose flour
1 quart milk
1 lb American cheese, slices (white or yellow)
salt, to taste
pepper, to taste
ground nutmeg, to taste
1 cup heavy cream
Rest of ingredients
8 ounces grilled Italian sausage (cut in 1/4 inch slices, can be hot or sweet sausage)
1 1/2 lbs macaroni, and shells
1 garlic clove, peeled (for coating casserole dish)

Preparation

To prep before, make light roux; melt the 4 ounces butter in heavy bottomed pan, slowly add the flour and stir until combined and smooth.
Cook over medium heat until just golden brown; set aside.
Grill sausages or bake in oven and set aside.
Preheat oven to 350 degrees.
In large pot, boil water and cook macaroni al dente.
While pasta cooks, heat oil in a large skillet and add onions.
Saute onions over low heat, stirring frequently.
Add the roux to the onions and add the milk gradually, whisking to work out any lumps.
Bring sauce to a full boil, then reduce heat and add cheese one slice at a time.
Simmer until smooth and thickened.
Adjust seasoning to taste with salt, pepper and nutmeg.
Strain through a fine-mesh colander, if desired.
Add heavy cream and simmer to a good flavor and consistency.
Rub an ovenproof casserole dish with the garlic, then add the macaroni, sliced sausage and sauce; mix well.
In a small bowl, mix melted butter and bread crumbs and sprinkle mixture on top.
Cover with foil and bake for 35 minutes.
Then take foil off, add grated cheese and cook uncovered for an additional 5 minutes. Let rest before serving.