Sausage Mac and Cheese is just the comfort food you need. Seasoned with holiday flavors, serve this as a crowd-pleasing side dish or weekday meal.
- 1 lb elbow macaroni
- 3/4 lb Maple Sausage
- 3 Cups Whole Milk
- 1 Cup Unsweetened Applesauce
- 8 Ounces Gruyere Cheese, grated, 1/2 cup of it set aside for garnish
- 12 Ounces Cheddar Cheese, grated
- 1/2 Cup Flour
- 5 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Salt
- 1/2 Teaspoon of Cinnamon
- 1/4 Teaspoon Ground Cloves
- 1/3 Cup of Bread Crumbs
- Preheat the oven to 375 degrees Fahrenheit.
- Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the apple sausage and cook until it is just cooked all the way through. Break into smaller pieces.
- Bring a pot of water to a boil and prepare the pasta according to the package's directions.
- When it is done, drain it well, and shock the pasta with cold weather.
- Pour sausage grease into a large dutch oven and add butter and melt over medium heat and whisk in the flour right after it is completely melted and make a roux. Continue heating and whisking until lightly browned (about 2 minutes).
- In a bowl, mix applesauces and milk. Add a 1/2 cup at a time into the roux. Whisk and continue adding. The mixture should begin to thicken at this point.
- Remove the dutch oven from the heat and stir in the nutmeg, salt, pepper, cinnamon, cloves, gruyere (except the 1/2 cup), cheddar, and the cooked sausage pieces until evenly distributed.
- Add the cooked pasta and stir until the pasta is covered in the cheese sauce. Sprinkle the remaining 1/2 cup of the grated gruyere and bread crumbs over the mac and cheese.
- Place the pan in the oven, uncovered, and bake for 15-25 minutes or until the macaroni on top just begins to turn golden brown at the tips. Allow to cool for 10 minutes before serving.