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Two Cheese Macaroni Casserole



Quantity Ingredient
2 Piller’s European Wieners or Piller's Knackwurst Sausages
25 ml (1½ Tbs.) all-purpose flour
175 ml (¾ cup) chicken or vegetable stock
175 ml (¾ cup) 2% evaporated milk
250 ml (1 cup) aged cheddar cheese, shredded
45 ml (3 Tbs.) Parmesan cheese, grated
2 ml (½ tsp.) Dijon mustard
425 ml (1¾ cups) elbow macaroni
60 ml (¼ cup) seasoned dry breadcrumbs
15 ml (1 Tbs.) Parmesan cheese, grated
10 ml (2 tsp.) olive oil
125 ml (½ cup) aged cheddar cheese, shredded
45 ml (3 Tbs.) parsley, chopped



Grill or roast wieners or sausages at 400°F just until cooked, approximately 5 minutes, turning occasionally. Preheat the oven to 425°F. Lightly coat a 9 × 13-inch casserole dish with cooking spray. Whisk together the flour, stock and milk in a saucepan until smooth. Place over medium heat and cook, whisking constantly, for about 3 minutes or until the mixture is hot and thickened. Stir in cheddar and Parmesan cheeses and the mustard. Cook until the cheese melts, about 1 minute. Remove from the heat. Meanwhile, bring a large pot of water to a boil. Add macaroni and cook for about 8 - 10 minutes, until tender but still firm. Drain well and place in the casserole dish. Add the cheese sauce and grilled wiener pieces and toss to combine.

To make the topping, combine the breadcrumbs, Parmesan and oil in a small bowl. Sprinkle evenly over the macaroni and top with the remaining ½ cup cheddar cheese. Bake in the center of the preheated oven for 10 - 15 minutes or until the filling is hot and the top is golden. Garnish with the parsley and serve.