Loaded Mac-and-Cheese
4 persons
42 min
Ingredients
-
¼ cup
Finlandia Unsalted Butter, divided, plus more for greasing dishThis creamy, delicious butter is perfect for cooking and baking. The fresh milk is carefully…
- 1 lb spicy Italian sausage, casings removed
- 2 green onions, thinly sliced, plus more for garnish
- ½ lb dry cavatappi pasta
- ¼ cup all-purpose flour
- 2½ cups whole milk
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7 oz
Finlandia Imported Cheddar Gruyere, shredded, dividedMade from fresh, pure ingredients, this bold blend of tangy Cheddar and smooth Gruyere is…
- 2-4 dashes red pepper hot sauce
- 0 Kosher salt and freshly ground black pepper, to taste
- 2 cups barbecue chips, finely crushed
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Instructions
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Preheat oven to broil and coat 8 4-inch ramekins with butter. Fill large pot with water and
bring to boil over high heat. Cook pasta according to package directions; drain. Set aside.
Melt 1 tablespoon butter in medium heavy-bottom pot over medium-high heat. Add
sausage and cook, breaking up into large crumbles with a wooden spoon as it cooks.
Cook for about 5 to 8 minutes, until sausage is cooked through and begins to brown. Stir
in green onions and cook until tender, about 1 minute. Transfer to a paper towel lined
plate.
Melt remaining butter in the same pot over medium-high heat. Add flour and cook, stirring
frequently, until no lumps remain, about 1 minute. Whisk in milk and simmer, stirring
occasionally, until thick, about 4 to 6 minutes.
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