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Pimento Mac and Cheese with Chicken Sausage

This dish is a great way to get your kids to eat their veggies! You can also use peas.
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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 2 1/2 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 pimentos, drained

1/4 cup panko breadcrumbs

Directions

  1. 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.
  2. 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.
  3. 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 pimentos.
  4. 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.
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