Lunchbreak: Chef Lance Avery makes 5 cheese mac n’ cheese with bacon sausage

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Lance Avery

Big Fork Brands

5 Cheese Mac n' Cheese

8 oz. cream cheese
8 oz. American cheese, cubed
8 oz. mild cheddar cheese, grated
1 Tbs blue cheese, crumbled (optional)
1 tsp crushed chili flakes (optional)
2 cup whole milk
1 lb. dried whole-wheat elbow macaroni, cooked al dente
4 links of Hickory & Applewood Big Fork Bacon Sausage, cooked, sliced thin
1/2 cup freshly grated Parmesan cheese, as needed

Heat the cheeses, chili flakes, and milk together in a saucepot over medium-low heat, stirring occasionally until all the cheese is melted and the sauce is smooth.  To make extra smooth, take a hand blender and blend the sauce to remove all little chunks.  Keep the sauce warm. While the sauce is heating, follow the instructions to cook the macaroni.  Once cooked, drain and toss a little olive oil throughout the pasta. In a dry skillet, brown the bacon sausage on both sides to heat through. Toss the warm cooked pasta with the sauce, top the pasta with slices of bacon sausage and garnish with fresh Parmesan cheese.

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