Pimiento Mac and Cheese with Chicken and Sausage

This dish is a great way to get your kids to eat their veggies! You can also use peas.

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 8 ounces elbow macaroni
  • 1 bunch broccolini (about 8 ounces), chopped
  • 3 tablespoons unsalted butter
  • 3 links sweet Italian chicken sausage (about 21/2 ounces each), casings removed
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups milk
  • 3 ounces cream cheese
  • 1 3/4 cups shredded cheddar cheese (about 7 ounces)
  • 1/4 teaspoon cayenne pepper
  • 1 4 -ounce jar chopped pimientos, drained
  • 1/4 cup panko breadcrumbs
Directions
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and set aside.

  • Meanwhile, melt 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat. Add the sausage; cook, breaking up the meat, until lightly browned and cooked through, about 6 minutes. Remove the sausage to a plate using a slotted spoon.

  • Add the flour to the drippings in the skillet; cook, stirring, until incorporated, 1 minute. Whisk in the milk. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Whisk in the cream cheese until smooth, then stir in the cheddar, cayenne and 1/2 teaspoon salt until melted and smooth, about 1 minute. Stir in the pasta and broccolini, sausage and pimientos.

  • Preheat the broiler. Melt the remaining 1 tablespoon butter in the microwave; stir in the panko and sprinkle the mixture over the pasta. Broil until golden brown, about 3 minutes.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

    Weeknight Dinners: Spring