Name: Mac and Queso with Sausage
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 6 ounces cavatappi or fusilli; 3 hot turkey sausage links (about 8 ounces), casings removed; 1 tablespoon all-purpose flour; 3/4 teaspoon chili powder; 1/4 teaspoon ground cumin; 1 cup whole milk; 4 ounces processed cheese (such as Velveeta), cubed; 2 large eggs, lightly beaten; 1/3 cup sour cream; 1 10-ounce can diced tomatoes with chiles, drained; 1 cup shredded Mexican cheese blend (about 4 ounces)

Directions

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23m Easy 98%

CLASS

Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square flameproof baking dish.
Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.
Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2 to 3 minutes.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

Mac and Queso with Sausage

Ingredients

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