Apple-Sausage Mac And Cheese
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
61
Sweetness
48
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1360 g
Pasta Shells (medium)1 cup
Onion (diced)1 tbsp
Mustard Powder1 tsp
Cayenne Pepper1 cup
All-Purpose Flour3 cups
Apple Juice1 cup
Sour CreamDirections:
1
Preheat the oven to 350 degrees F
2
Butter a 2 1/2 -quart baking dish
3
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes
4
Drain and set aside
5
Meanwhile, melt the butter in a large saucepan over medium-high heat
6
Add the onion and cook until soft, about 3 minutes
7
Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes
8
Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes
9
Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes
10
Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes
11
Remove from the heat
12
Stir in the pasta and sour cream
13
Pour the mixture into the prepared baking dish
14
Sprinkle with the crushed crackers and the remaining cheese
15
Bake until bubbly, 25 to 30 minutes
16
Let rest 10 minutes before serving
17
Photograph by Kang Kim