Apple, Sausage and Dijon Mac and Cheese

Apple, Sausage and Dijon Mac and Cheese

Cheese, sausage and tart, crisp apple are classic fall flavors, so why not combine them in a creamy casserole? You’ll enjoy the subtle hint of mustard, too. This dish won't last long on your dining room table.

servings
6

Ingredients












Cooking Instructions

1

Heat oven to 375°F. 


2

Cook pasta according to package directions until al dente; drain. Drizzle with olive oil and toss to coat. Meanwhile, brown sausage in 2 tablespoons butter in a Dutch oven over medium heat. Remove sausage with slotted spoon reserving pan drippings; drain on paper towel. Set aside. 


3

Melt remaining butter with drippings in the same Dutch oven over medium-low heat. Whisk in flour until combined (mixture will be thick). Gradually whisk in milk until mixture is smooth. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar until melted. Stir in pasta, reserved sausage, apple, mustard, salt and nutmeg. Remove from heat.


4

Transfer pasta mixture to a greased 13 x 9-inch baking dish. Bake, covered, for 25 minutes. Uncover and bake for 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving.
 
 


Recipe Tip:
Any brand of Wisconsin sharp cheddar cheese (white cheddar) can be used.
cheese iconCheesemonger Tip:
Hook's sharp cheese is aged in curing caves at just the right temperature and humidity. During the aging process, the flavor of the cheese is developed further and the taste becomes sharper or stronger.

Ingredients












Cooking Instructions

1

Heat oven to 375°F. 


2

Cook pasta according to package directions until al dente; drain. Drizzle with olive oil and toss to coat. Meanwhile, brown sausage in 2 tablespoons butter in a Dutch oven over medium heat. Remove sausage with slotted spoon reserving pan drippings; drain on paper towel. Set aside. 


3

Melt remaining butter with drippings in the same Dutch oven over medium-low heat. Whisk in flour until combined (mixture will be thick). Gradually whisk in milk until mixture is smooth. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar until melted. Stir in pasta, reserved sausage, apple, mustard, salt and nutmeg. Remove from heat.


4

Transfer pasta mixture to a greased 13 x 9-inch baking dish. Bake, covered, for 25 minutes. Uncover and bake for 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving.
 
 


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