Bangers and Mac

So it seems my food challenge has been more like a food journey.  A journey around the culinary world.  Tonight’s meal was a take on an Irish classic bangers and mash.  This recipe comes from Rachael Ray’s magazine January/February 2012.  I invited my family over to partake of this UK fare and to rave reviews!  It was a fun night with the cousins playing and Avery getting to bond with her grandma and papa.

 

Dinner was definitely the highlight and it is so very good.  If you would like to make this recipe…

Here’s what you need…

1/2 lb of elbow macaroni

1 lb of bangers or sweet italian sausage, casings removed

1 small onion, finely diced

4 oz of cream cheese

salt/pepper

1 lb of thawed frozen spinach, and squeezed dry

2 tbsp butter

6 eggs

1 cup of parmesan cheese

2 cups of heavy cream (I used fat-free half and half and it was great)

6 slices of white bread, crusts removed

Here’s what you do…

Cook pasta al dente according to package directions.  Drain, let cool but do not rinse.  In a large skillet, brown sausage over medium heat until there is no pink.  Transfer sausage to paper towels to drain.  In the same pan, add butter and cook onions until softened.  Add spinach and mix until heated through (about 3 minutes).  Mix in cream cheese and stir until melted and the mixture is creamy.  Add salt and pepper to taste.  Remove from heat and let cool.  In a bowl, whisk with a fork; eggs, cream, 3/4 cup parm and 1/2 tsp of each salt and pepper.  In a 9 inch baking dish layer the ingredients as follows; noodles, bread slices, spinach mixture, sausage and pour over the egg mixture to cover evenly.  Top with remaining parm.  I added 1 cup of mozzarella cheese for a better cheese crust.  Let the mixture for  30 minutes to an hour at room temperature.  Bake at 375 degrees for 20 minutes.  After baking let stand for 5 minutes before cutting.

This is seriously good and will be added to my favorites!

Go and Create!

Rachel

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