This satisfying mac and cheese features morsels of crispy, browned bits of sausage as well as the flavors of Tex-Mex queso.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 6 ounces cavatappi or fusilli
- 3 hot turkey sausage links (about 8 ounces), casings removed
- 1 tablespoon all-purpose flour
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 cup whole milk
- 4 ounces processed cheese (such as Velveeta), cubed
- 2 large eggs, lightly beaten
- 1/3 cup sour cream
- 1 10-ounce can diced tomatoes with chiles, drained
- 1 cup shredded Mexican cheese blend (about 4 ounces)
Instructions
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square flameproof baking dish.
- Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.
- Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2 to 3 minutes.
Nutrition Facts
| Calories | 560 |
| Total Fat | 28 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 194 milligrams |
| Sodium | 1482 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 2 grams |
| Protein | 32 grams |
| Sugar | 9 grams |
Reviews
I made it last night and it was pretty good and it looked delicious but there was something that it seemed like was missing flavor wise to my husband and I. I’m sure I’ll make it again at some point and tweak it some more. One thing I did change was Italian mild sausage instead of turkey sausage.
Not a fan of processed cheese except for fishing (Trout love it). Replaced with Havarti and cream cheese. Came out FANTASTIC!!
It was delicious and easy to make. Some minor changes…I purchased some fully cooked sausage that was sweet and spicy–sliced and cut rounds in half. I browned and followed the recipe from this point on. I purchased the mild tomatoes with green chiles. The recipe still had some heat that was not overpowering for me. I generally favor hard cheeses, but the Velveeta made the dish! Nice variation on Mac n’ Cheese. Thanks,
It was amazing!!!!!!!!!!!!!!!!!!!!!!!!!So Cheesy,pasta-ey,and sausage-ey!