Ingredients :
- 1 pound uncooked elbow macaroni
- 1/4 cup butter
- 8 ounces bulk Italian sausage
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1-1/2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 ounces cream cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions :
- Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
- In a large saucepan, melt butter over medium heat. Add sausage; cook until no longer pink, 4-5 minutes, breaking into crumbles; drain. Remove with slotted spoon, set aside.
- In the same pan, add garlic, cook 1 minute longer. Stir in flour until well combined. Gradually add milk, cook until thickened, 3-4 minutes, whisking occasionally. Stir in cheddar, Monterey Jack, cream cheese, salt and pepper. Cook until cheeses have melted. Mix in cooked macaroni and reserved sausage.
- Transfer mixture to a greased 13x9-in. baking dish. Bake until cheese is bubbly and edges are golden brown, 20-25 minutes.
