We don't need to go over my love of mac and cheese again. I am always looking for new variations to try and I thought the idea of sausage in it sounded great. As I always do, I loved this mac and cheese.
If you are looking for a nice, easy variation, give this recipe a try.
Yield: 4-6 servings
1 lb wagon wheel pasta
6 oz ground italian sausage
2 bunches green onions
1 red pepper, diced
1 tbsp cajun spice
2 tbsp flour
2 cups milk
8 oz sharp cheddar cheese, grated
Cook the pasta about 1 minute less than package directions. Reserve 1 cup of the pasta water and drain.
In a large skillet, brown the sausage until cooked through. Add the green onions and red pepper and cook for about 3 minutes. Add the cajun spice and flour and cook for about 2 more minutes. Whisk in the milk slowly and continue to do so until the sauce thickens, about 5 minutes.
Add the pasta, cheese, and reserved pasta water to the skillet. Toss the mixture until the cheese melts and the pasta is coated.
Source: slightly adapted from The Food Network Magazine, March 2012 Issue