Mac & Cheese is all grown up with these fresh ingredients and our Smoked Jalapeño Cheddar Smoked Sausage. Try this Southside twist to turn a childhood favorite into modern day staple.

Ingredients:

• 2 tbsp. Butter
• 1 Garlic clove, minced
• 1 Red Bell Pepper, chopped
• 1 Red onion, chopped
• 4 Links Southside Jalapeño Cheddar Sausages, sliced
• 3 tbsp. Flour
• 2 ¼ cups Half-and-half
• 3 cups Elbow macaroni, cooked
• 1 cup American cheese, shredded
• 1 ½ cup Swiss cheese, shredded
• 1 ½ cup Mozzarella cheese, shredded
• ½ cup Romano cheese, shredded
• 2 tbsp. Bread crumbs
• 1 tbsp. Chives, chopped

Directions:

• Prepare grill for indirect cooking
• Melt butter in warmed pan
• In the melted butter – sauté peppers, onions and garlic until softened
• Once softened, add diced sausage to the pan and stir well
• After 2-3 minutes, add in the flour and stir well to incorporate
• Once flour is well mixed in, add half & half (or heavy cream) and stir well. The sauce should thicken until it sticks to your spoon.
• Once sauce has thickened, add pan of cooked pasta noodles to the cool side of your grill & stir in sauce
• After mixing in the sauce, add your shredded cheese mixture and stir well
• Top with Romano cheese, sliced Jalapeño Cheddar Sausages and bread crumbs
• Bake indirect at 350 for 30-45 minutes, serve topped with diced chives and hot sauce if desired