by Jennifer Deweese and our neighbors at Back Forty Beer Company



3/4 of a 1 pound Dean’s sausage roll; cooked, crumbled and cooled
1 bag (16 oz) jumbo elbow macaroni noodles, cooked, drained and returned to pot
4 Tbsp butter, cut up
12 oz evaporated milk
1 cup shredded cheddar
2 cups shredded pepper jack
2 eggs
1 tsp dry mustard
1 tsp water or beer
1 tsp salt
1/2 tsp ground Tellicherry black pepper, or crushed red pepper


Cook and crumble Dean’s sausage in a skillet; drain grease and reserve sausage to fold in last.  In a large pot or dutch oven, cook jumbo elbow noodles according to package directions and drain, and return to pot.  Add butter to noodles and stir until it melts. To that add the rest of ingredients (except sausage) in order and heat over medium-low while stirring mostly constantly. It may take about 8-10 minutes to get to a simmer and then it should start to thicken. Keep this mixture moving so you don’t get a scorched flavor. This sauce will break, or curdle, if it gets too hot so be patient and don’t turn up the heat. When you get to this stage, it is done when you are satisfied with the thickness of the sauce (about 4-7 minutes more) and then you can fold in the Dean’s sausage.  Put into serving dish and enjoy.  Goes well with a Back Forty Truck Stop Honey!


*It is important to use JUMBO elbow noodles for this recipe but modify if needed


Comments are closed.