Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cheesy jalepeno mac and cheese with deer sausage. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Cheesy jalepeno mac and cheese with deer sausage is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Cheesy jalepeno mac and cheese with deer sausage is something that I have loved my entire life. They’re nice and they look fantastic.
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To begin with this particular recipe, we must first prepare a few ingredients. You can have cheesy jalepeno mac and cheese with deer sausage using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cheesy jalepeno mac and cheese with deer sausage:
- Get 2 boxes regular mac and cheese
- Prepare 1 lb deer sausage*
- Get Velveeta cheese
- Make ready Shredded cheese
- Prepare 1/2 cup chopped up leeks
- Make ready 2 small jalapenos, minced*
- Prepare 1/4-1/2 cup milk, depending how creamy you want it
There is nothing better than a big bowl of creamy cheesy pasta and it always manages to beat away the blues. Jalapeño Mac and Cheese is jam-packed with goodness! A rich creamy cheese sauce with a hint of heat is mixed with tender elbow noodles and topped with a delicious crumb topping (and bacon of course). This easy recipe has all the right stuff in it for making the ultimate comfort food.
Instructions to make Cheesy jalepeno mac and cheese with deer sausage:
- Sausage can be mixed deer and beef or so, whichever you prefer.
- Cook macaroni according to instructions. Wait to put in cheese packet. In meantime, sautee the sausage, leeks and jalapenos. Set these aside once sauteed.
- After all is set, pour the sausage mixture into same pot as mac and cheese. Combine and serve with desired spices.
- Okay, after you strain the noodles continue to prepare mac and cheese how box instructs. After this add a decent amount of shredded cheese. Then cut up however much of the velveeta, i put half a cup with small chunks, just enough to make it really cheesy and creamy. Add milk to make it less sticky…but only need a little, about 1/4 to 1/2 cup.
- Jalapenos can be left with seeds but for this version i omitted the seeds because not all like the heat. But you can do as you wish and can add more jalapenos according to taste and desired spiciness.
- R
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