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3 tbsp unsalted butter
1 tbsp chopped garlic (or 3 large garlic cloves)
3 cups heavy cream
5 red thai chilies 🌶 (I removed some seeds but I wanted a pop of heat so I left some in, the more seeds you remove the milder it will be)
1 packaged uncooked sausage links (cut into circles)
1/4 tsp nutmeg
Salt and pepper to taste
1/2 cup mozzarella cheese
1/2 cup Monterey Jack cheese
1/2 cup sharp cheddar cheese
Set aside some cheese for the top of your macaroni and cheese
1 pound elbow macaroni
Remember all ingredients can be increased or decreased to suit your taste and portion. There’s no right or wrong with this recipe, it’s a stable recipe.

In a heated skillet with 1 tbsp of oil sauté the sausage and pepper 5 minutes, set aside.
In a larger pot melt the butter add the garlic and saute 2 minutes.
After 2 minutes add the heavy cream and bring back up to a boil, as it’s coming to a boil add the spices nutmeg salt and pepper. Once it starts to simmer add all your cheese then turn the stove off. Mix the cheese in completely. Pour the cheese sauce over your cooked macaroni noodles and stir to combine, then add the sausage and pepper and stir again to combine. Take the remaining cheese and sorinkle over the top of your macaroni and cheese. Bake in the oven on 400 20 minutes or until it’s nice and bubbly and the top is nice and golden in color. Enjoy!