Recipe: Apple-sausage macaroni and cheese

Food writer Mary Constantine stirs up a hearty dish of apple-sausage macaroni and cheese from a recipe that appeared in this month's Food Network Magazine. This video recipe is part of a collection of recipes from the "Stirring the Pot" series with Mary Constantine, based in East Tennessee.

RECIPE:
Apple-sausage macaroni and cheese
4 tablespoons unsalted butter, plus more for the dish
Kosher salt
3/4 pound medium pasta shells
1/2 cup diced onion
6 ounces chicken-apple sausage, sliced 1/2-inch thick (see note)
1 tablespoon mustard powder
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups apple juice (see note)
4 cups (1 pound) Monterey Jack cheese, shredded
2 cups (1/2 pound) extra-sharp cheddar cheese, shredded
1/2 cup sour cream
35 (1 sleeve of Ritz) small butter crackers, crushed

Preheat oven to 350 degrees. Butter a 2 1/2 quart baking dish. Bring large pot of salted water to a boil. Add pasta and cook until al dente. About 6 minutes. Drain and set aside.

Meanwhile, melt butter in a large saucepan over medium-high heat. Add onion and cook until soft, about 3 minutes. Add sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.

Slowly stir about 3/4 each of the Monterey Jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from heat. Stir in pasta and sour cream. Pour mixture into prepared baking dish. Sprinkle with crushed crackers and remaining cheese. Bake until bubbly, 25-30 minutes. Let rest 10 minutes before serving. Yield: 6 servings.

Source: Food Network Magazine (Sept. 2011)

Category:

Entertainment

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• apple-sausage
• sausage
• macaroni and cheese
• cooking video