Mac and cheese
You will need:
- 1 pound rigatoni
- 1 package sweet apple-chicken sausage (sliced)
- 3 tablespoons unsalted butter
- 2 Granny Smith apples, cored, peeled and sliced
- 1 small sweet onion
- 1/2 teaspoon each salt and pepper
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 tablespoon Dijon mustard
- 3 cups shredded extra-sharp cheddar cheese
- 1/2 cup panko bread crumbs
Heat your oven to 350°. Spray a 13 x 9 inch baking pan with non-stick cooking spray. Bring a large pot of water to a boil. Add noodles and cook for 13 minutes. Drain and return to pot. Coat a large skillet pan with cooking spray and place over medium-high heat. Add sliced sausage and cook 4 minutes. Remove sausage into another bowl when brown. Stir 1 tablespoon of the butter into the same skillet. Add your chopped apples and onion and cook for 5 minutes over medium heat. Remove from heat, stir in sausage, salt, pepper and then add to pot with cooked pasta in it. Meanwhile, melt the remaining two tablespoons of butter over medium in a medium saucepan. Whisk in flour and cook 1 minute. Pour in milke and mustard and bring to a simmer. Cook for 3 minutes while whisking. Remove from heat and stir in your cheese. Add this to the big pot of noodles and sausage. Por mixture into pan top with bread crumbs. Bake at 350 ° for 25 minutes. Turn on broiler for 3 minutes until lightly browned.
Chicken apple sausage is my new favorite thing, and this recipe is to die for! We got this recipe from Family Circle magazine. Such a different take on mac and cheese! Kids loved it! It does take about an hour to prepare so I suggest doing it in the morning and putting it in the fridge, then baking right before dinner.