0.0 – 0 reviews • Sausage Recipes
Level: |
Easy |
Total: |
35 min |
Active: |
35 min |
Yield: |
4 servings |
Ingredients
- Kosher salt
- 12 ounces cavatappi or other corkscrew pasta
- 1 cup crushed cheese crackers
- 2 1/4 cups whole milk
- 10 ounces bulk sweet Italian sausage
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 8 ounces sharp cheddar cheese, shredded
- 2 ounces processed cheese (such as Velveeta), cut into 1/2-inch cubes
- 1/2 teaspoon Dijon mustard
Instructions
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Reserve the pot.
- Meanwhile, combine 1/2 cup crushed cheese crackers and 1/4 cup milk in a medium bowl; let sit until slightly softened, about 10 minutes. Add the sausage and 2 tablespoons Parmesan and mix well to combine. Form the sausage mixture into 1-inch meatballs (about 28); arrange on the prepared pan. Bake until golden and cooked through, 6 to 8 minutes.
- Add the flour and the remaining 2 cups milk to the reserved pot and whisk until smooth. Bring to a simmer over medium-high heat and cook, whisking, until slightly thickened, 8 to 10 minutes. Remove from the heat, add the cheddar and processed cheese and stir until smooth. Stir in 3/4 teaspoon salt and the mustard.
- Add the pasta and 1/4 cup of the reserved cooking water to the cheese sauce and stir to coat. Add the meatballs and stir to coat; thin with the remaining 1/4 cup cooking water, 1 tablespoon at a time, if needed.
- Combine the remaining 1/2 cup crushed cheese crackers and 1 tablespoon Parmesan in a small bowl. Divide the mac and cheese among bowls and sprinkle with the cracker mixture.
Nutrition Facts
Serving Size |
1 of 4 servings |
Calories |
923 |
Total Fat |
42 g |
Saturated Fat |
21 g |
Carbohydrates |
86 g |
Dietary Fiber |
3 g |
Sugar |
10 g |
Protein |
49 g |
Cholesterol |
113 mg |
Sodium |
1203 mg |