Creamy Sausage Mac 'n Cheese

Need a super decadent quick fix? This is it! Mac 'n cheese in and of itself is a crowd pleaser in our house, but this is SUPER hearty and equally as yummy! It's creamy and oozy with out being overly cheesy. Use it as the main dish, or maybe just a side at a summer time barbeque!

You will need:

- 1 (8 oz.) brick of cream cheese softened

- 1 lb of your favorite link brat or cheddarwurst (I used Johnsonville Beddar with Cheddar)

- 3-4 cups grated cheddar cheese (depending on how cheesy you want it)

- 1/2 - 1 cup milk (depending on how thick you like your sauce)

- 16 oz. elbow macaroni pasta

- 2 tsp salt

- 2 tsp garlic powder

Begin by putting the pasta on to boil. While pasta is cooking, slice sausage and sauté lightly just to put a nice crisp on the outside edges. Then remove sausage from heat and set aside. In a medium sized sauce pan SLOWLY melt cream cheese, cheddar cheese, salt, and garlic powder into 1/2 cup of milk. Be sure to stir constantly to prevent scorching. If 1/2 cup of milk is not enough for your desired consistency  continue adding milk a few tablespoons at a time. Once the sauce has melted through and is completely blended and lump free, remove from heat. Pasta should be cooked by this time. Drain pasta thoroughly and add cheese sauce and sausage to your pasta. Mix well. Allow a few minutes for sauce to set and serve.

Yield: 6-7 servings