Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a Good dish, cheesy jalepeno mac and cheese with deer sausage. It is one of my favorites food recipe. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cheesy jalepeno mac and cheese with deer sausage is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Cheesy jalepeno mac and cheese with deer sausage is something which I’ve loved my entire life.

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To begin with this recipe, we have to prepare a few components. You can have cheesy jalepeno mac and cheese with deer sausage using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cheesy jalepeno mac and cheese with deer sausage:

1. Get 2 boxes regular mac and cheese
2. Get 1 lb deer sausage*
3. Prepare Velveeta cheese
4. Make ready Shredded cheese
5. Get 1/2 cup chopped up leeks
6. Get 2 small jalapenos, minced*
7. Take 1/4-1/2 cup milk, depending how creamy you want it

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Instructions to make Cheesy jalepeno mac and cheese with deer sausage:

1. Sausage can be mixed deer and beef or so, whichever you prefer.
2. Cook macaroni according to instructions. Wait to put in cheese packet. In meantime, sautee the sausage, leeks and jalapenos. Set these aside once sauteed.
3. After all is set, pour the sausage mixture into same pot as mac and cheese. Combine and serve with desired spices.
4. Okay, after you strain the noodles continue to prepare mac and cheese how box instructs. After this add a decent amount of shredded cheese. Then cut up however much of the velveeta, i put half a cup with small chunks, just enough to make it really cheesy and creamy. Add milk to make it less sticky…but only need a little, about 1/4 to 1/2 cup.
5. Jalapenos can be left with seeds but for this version i omitted the seeds because not all like the heat. But you can do as you wish and can add more jalapenos according to taste and desired spiciness.
6. R

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