Pimento Mac and Cheese with Chicken Sausage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 780 calorie
- Total Fat
- 44 grams
- Saturated Fat
- 24 grams
- Cholesterol
- 150 milligrams
- Sodium
- 890 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 4 grams
- Protein
- 36 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
- 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 pimentos.
- 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.