Why is it that I can think of a million things to say about a recipe while I’m, say, in the shower or elbows deep in flour, but when I sit down to write, nothing. Blank.
I’ve been having really bad writer’s block recently. Well, let’s face it, I’ve never been a great writer. I didn’t start this blog to showcase my mad writing skills (the non-existent ones) or bestow some gift of knowledge upon my readers with every keystroke. Because basically, I’m only here for the food.
No, but really, I love sharing random thoughts and yummy things that my family and friends have enjoyed but not every chocolate chip cookie has a story behind it. People have to eat and I like to cook, period. Sometimes I make favorite recipes that remind me of people I love and I like to share those, but most of the time I just make things that I think will be liked, or things I’ve seen from favorite bloggers, or (most importantly) things I have the ingredients for.
These, for example, I made because I was trying to solve the bottom-of-the-chip-bag life crisis that I think we can all relate to. When you have a lot of back to back get-togethers and go through like 20 bags of Lays, you end up with a lot of crumbly broken chips. This is the answer that you’ve been searching for your whole life, right here. Enter, the potato chip crusted sausage mac n cheese cups.
Okay, so they are pretty ridiculously carb on carb, I know this, but there is cheese and sausage and milk. So basically, these are like healthy right? Well, at least they are small so no serious damage can happen with just one, assuming you can restrict yourself to that.
Full disclosure: these were a bit on the crumbly side. My older sister and I laughed together after watching as our younger sister tried a bite of one, dropped some crumbs, got angry at the little piece of cheesy goodness as if it had motive to ruin her life, then left it sitting on the nearest counter to plan her revenge. I tried to suggest that she could just use a plate or napkin but she informed me that the evil thing would still find a way to make a mess.
Moral of story, serve these with napkins and you’re all good.
- 3 cups broken potato chips
- 1/4 cup (1/2 stick) butter
- 1/2 cup all purpose flour
- 200g (7 oz) uncooked elbow or other shape (I used farfalline) pasta noodles
- 1/2 pound breakfast sausage
- 2 tablespoons flour
- 3 cups milk
- 5 cups shredded cheddar cheese
- 1/2 teaspoon ground mustard
- salt and pepper to taste
- 1/4 teaspoon cayenne (optional)
- Preheat oven to 350 degrees F (180 C). Combine chips, butter, and flour in a food processor or blender and pulse a few times until fine and crumbly. Scoop heaping tablespoons into muffin pans and press gently up the sides, this takes a minute of patience but is fairly simple. Bake for 8 to 10 minutes until slightly browned. Remove and cool.
- Cook pasta according to package instructions and set aside. Brown sausage in a medium saucepan over medium heat. then drain and reserve grease.
- Pour grease back into pan and slowly whisk in flour until smooth. Heat over low heat, stirring gently until thickened then stir in milk. Add cheese and seasoning and stir until smooth then add pasta and mix well.
- Spoon macaroni into crusts and use the back of spoon to lightly pack it into cups (he pasta will shrink up so it's okay to overfill). Bake for 25 - 30 minutes until edges are golden.Cool for 5 to 10 minutes before serving.