Hot dogs and Mac and Cheese is a frequently enjoyed meal in our house. Its quick and easy and one of The Husband's favorites.
The Boy has more of my taste in food. This is the meal he requested for his birthday dinner, he picked the ingredients and specified how it was to be cooked and constructed. His recipe "I want it like Hot Dogs and Mac and Cheese, only with sausage not hot dogs and the mac and cheese you make from scratch that you can eat, and with mushrooms but not the brown kind that were cooked too much."
Gluten Free Elbow noodles
3 Tablespoons rice flour
3 Tablespoons butter
3 cups of shredded cheese (we like sharp cheddar)
2 cups of milk
beef sausages (one large U shaped link or 3-4 large links) cut in to rounds.
1 cup sliced mushrooms
Cook pasta as instructed on the container (I like to under cook it slightly as it will cook in the oven and GF noodles have a tendency to mush).
Make a roux in a sauce pan by melting the butter when the butter starts to get a little frothy mix in the flour and cook until it starts to clump, you don't need a dark roux for this sauce. Then add the milk. Cook this until the milk starts to thicken from the roux and heat then take it off the heat and add the cheese stirring until evenly melted and smooth.
While the pasta is cooking and the milk is thickening saute the sausage to start to render out some of the fat and to crisp and brown the out side. Once they are fairly evenly but not thoroughly cooked set them aside in the casserole dish you will be baking this in. Dump the mushrooms into the same pan with the rendered fat and start cooking slightly you want to start getting the moisture out of the mushrooms but you don't want to really cook them down just get them going. Add them to the sausage rounds.