Four-cheese macaroni casserole with veggie sausages
It’s time to take mac and cheese to the next level.
I'll warn you: once you make this, you'll never be able to eat "just add water" macaroni again. Homemade macaroni casserole is delicious and easy to make, and it's the perfect comfort food for a cold day.
- 12 ounces elbow pasta
- 2 cups grated cheddar cheese
- 2 cups grated swiss cheese
- 1 cup grated gouda cheese
- 8 ounces cream cheese
- 1/4 cup butter
- 1/2 cup minced onion
- 1 tablespoon minced garlic
- 1/4 cup flour
- 1/2 cup half and half
- 1 1/2 cup soy milk
- 1/2 cup bread crumbs
- Salt to taste
- Pepper to taste
- 2 veggie sausages
Start by preheating the oven to 375 degrees. Cover a 9x13 baking dish in tin foil, then grease the foil.
Next, it's noodle time: boil a big pot full of water, and cook the pasta in it for 10 minutes. Drain the pasta.
Melt the butter in a pan. Add garlic and onions, and let them cook for 10 minutes, or until the onions start to look translucent. Stir the flour in slowly.
Add the half and half and soy milk; stir them in for 10 minutes. Then, add in all the cheese except for about 1/2 a cup of cheddar (you'll save that for later). After everything is fully mixed and melted, add in salt and pepper to your liking.
Throw in the pasta and stir evenly.
Pour the whole glorious mixture into your baking dish. Sprinkle the 1/2 cup of cheddar you save on top, along with the bread crumbs.
Bake for 40 minutes. Let it stand for 15 minutes, then enjoy!