Stovetop Sausage Mac and Cheese

Ingredients

• 4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped $
• 1 1/4 cups fat-free milk $
• 2 tablespoons all-purpose flour
• 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese $
• 1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese $
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic salt
• 5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta) $
• Chopped fresh parsley (optional)

Preparation

1. Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.

                                                                        source:.myrecipes.com