Sausage Mac & Cheese
3300 days ago
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Ingredients
- 3 cups uncooked cavatappi (corkscrew) or spiral pasta
- 1/2 pound bulk mild or hot Italian sausage
- 1 small onion, chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups half & half cream
- 1/2 cup chicken stock
- 1 1/2 cups shredded Mexican blend cheese OR
- 3/4 cup shredded Manchego cheese and 3/4 cup shredded Monterey Jack cheese
- 3 tablespoons grated Parmesan cheese
- 2 cups fresh spinach, coarsely chopped
- 1/3 cup chopped roasted sweet red peppers
Directions
- Cook the cavatappi pasta in a large saucepan according to package directions.
- Cook the sausage and onion in a large skillet over medium heat until no longer pink, breaking up the sausage into crumbles. Drain.
- Drain the pasta, reserving 1 cup of the pasta water. In the same saucepan, over medium heat, melt the butter and stir in the flour until smooth. Gradually whisk in the half and half and the chicken stock. Bring to a boil, stirring constantly; cook 2-3 minutes or until thickened. Stir in the cheeses until melted.
- Add pasta, sausage mixture, spinach and roasted red peppers; cook and stir until spinach is wilted. Add reserved pasta water to reach desired consistency. Transfer to serving dish, serve immediately.
