Ingredients For chunky macaroni and cheese with italian sausage
uncooked rotini pasta
sweet italian sausages,sliced
all purpose flour
shredded sharp cheddar cheese
shredded colby jack cheese
1 1/2 c
crumbled blue cheese,divided
cooked whole kernel corn
crushed nacho tortilla chips
How To Make chunky macaroni and cheese with italian sausage
Preheat oven to 400 degrees F.
Cook pasta in boiling salted water to cover 8 to 10 minutes,drain.
Cook sliced italian sausage in a medium skillet over medium heat,stirring often,2 to 3 minutes or until crisp;remove and drain on paper towels.Discard drippings.
Melt margarine in a large heavy saucepan over medium heat;whisk in flour until smooth,and cook,whisking constantly,2 minutes or until golden brown.Slowly whisk in milk,and cook,whisking often,10 to 12 minutes or until thickened.
Remove from heat,and gradually add sharp cheddar and colby jack cheese and 1 cup blue cheese,stirring until smooth.
Stir in corn,chopped carrots,italian sausages,sea salt and black pepper.Gently stir together cheese mixture and pasta in a large bowl.Spoon into 11- x 7-inch baking dish.
Combine crushed nacho tortilla chips,bread crumbs and remaining blue cheese;sprinkle over the pasta.
Bake for 25 to 30 minutes or until golden and bubbly.
Let stand 5 minutes before serving.
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