I didn't have luck with adding cream cheese to my mac and cheese sauce the last time I made it so I decided to turn this into a baked dish. I made it in the morning and baked it that night for dinner. Even though I tried to let the pasta and sauce cool before I mixed them together, the dish was a little dry. Next time I think I'll stick with a stove top version for that extra creaminess. I can't wait to make this again.
Spicy Sausage Macaroni and Cheese
Slightly Modified from Cassie Craves
1 pound macaroni or other short pasta
1 pound spicy sausage
2 tablespoons butter
2 tablespoons flour
2 1/2 cups milk
Salt and pepper to taste
1 teaspoon ground mustard
Pinch of nutmeg
2 cups shredded cheddar cheese
1 pint cherry tomatoes, halved
Cook pasta in boiling salted water according to package directions; drain.
Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink. Set aside on paper towels to drain.
Heat butter over medium heat in a medium saucepan until melted, then add flour and cook one minute. Whisk in milk until smooth and slightly thickened. Season with ground mustard, nutmeg, salt and pepper to taste. Stir in cheddar cheese until melted.
Combine pasta, sausage, cherry tomatoes, and cheese sauce. Serve immediately.
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