Wondering what to fix for dinner tonight? Tomorrow night? Something for supper on Sunday?
Here it is, thanks to Snohomish cook and longtime Forum helper-outer Michael Koznek, who tells us, “The recent SOS brought this recipe to mind. It’s not the standard macaroni and cheese, but a delicious something different.”
In essence, what we have here is a hearty dish that’s not only designed to please the family, but one that also qualifies as fine fare for company.
Just one word of caution before you begin.
Michael says, “It is important to get a good brown on the sausage.”
With that in mind, we’re all set to try:
German macaroni and cheese
1pound ring sausage (Polish preferred), sliced in 1/2-inch rounds
1tablespoon olive oil
2cups coarsely chopped onions
3tablespoons margarine
3tablespoons flour
1cup milk
1cup chicken broth
2tablespoons spicy German mustard
1/2teaspoon thyme
1teaspoon caraway seed
1tablespoon brown sugar
1/2teaspoon salt
1/4teaspoon pepper
8ounces elbow macaroni, cooked al dente, drained well
2-3tablespoons margarine, melted
3/4cup dry bread crumbs
3cups shredded Swiss cheese, divided
In large skillet, brown the sausage slices in oil until well browned; drain and set aside. In a medium saucepan, saute the onions in margarine until limp and golden. Stir in the flour and cook 2 minutes. Gradually whisk in milk and chicken broth and cook until the sauce thickens. Remove from heat and stir in the mustard, thyme, caraway seed, brown sugar, salt, pepper and macaroni. In a small bowl, mix together the melted margarine and dry bread crumbs.
To assemble, spoon half of the macaroni mixture into a buttered, shallow 3-quart baking dish. Layer half of the browned sausage slices and half of the cheese on top. Repeat layers, then top with the buttered bread crumbs. Bake, uncovered, in a preheated 375-degree oven for 30 minutes.
Makes 6 servings.
RSVP: Thanksgiving is only a hop and skip away now, coming up fast. So, if you have a new or old favorite to share (or, ugh, shudder, have lost a special recipe) for this wonderful annual feast, there’s not a moment to lose.
Just write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code.
No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
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