Recipe courtesy of Donatelli's
Twisted Mac
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1841
- Total Fat
- 121
- Saturated Fat
- 64
- Carbohydrates
- 108
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 80
- Cholesterol
- 333
- Sodium
- 3081
- Total: 55 min
- Active: 30 min
Ingredients
One 16-ounce brick pasteurized processed American cheese, shredded
One 10-ounce can diced tomatoes and green chiles
8 ounces heavy whipping cream
4 ounces shredded Swiss cheese
2 tablespoons butter
1 pound cooked andouille sausage, or something similar, cut into bite-size chunks
1 pound dried pasta, such as cavatappi or penne
6 ounces shredded sharp Cheddar
6 ounces shredded mozzarella
Directions
- Preheat the oven to 350 degrees F.
- In a double boiler combine the American cheese, tomatoes and chiles, cream, Swiss cheese and butter and cook until smooth and creamy. Add the andouille.
- Cook the pasta according to instructions on package. Combine cooked pasta and sauce in a mixing bowl, making sure the pasta combines with the sauce.
- Pour combination in a casserole dish and top with the shredded Cheddar and mozzarella.
- Bake until the cheese is browned the way you like it, 15 to 25 minutes. Enjoy.
Cook’s Note
For a spicier taste, substitute diced tomatoes with habeneros for the tomatoes with chiles, or add diced fresh jalapenos.