Pimento Mac and Cheese with Chicken Sausage

2018-08-11
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    780 calorie
  • Fat

    44 grams
  • Saturated Fat

    24 grams
  • Cholesterol

    150 milligrams
  • Sodium

    890 milligrams
  • Carbohydrate

    62 grams
  • Fiber

    4 grams
  • Protein

    36 grams

Ingredients

  • Kosher salt
  • 8 ounces elbow macaroni
  • 1 bunch broccolini (about 8 ounces), chopped
  • 3 tablespoons unsalted butter
  • 3 links sweet Italian chicken sausage (about 2 1/2 ounces each), casings removed
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups milk
  • 3 ounces cream cheese
  • 1 3/4 cups shredded cheddar cheese (about 7 ounces)
  • 1/4 teaspoon cayenne pepper
  • 1 4-ounce jar chopped pimentos, drained
  • 1/4 cup panko breadcrumbs

Method

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and set aside.

Step 2

Meanwhile, melt 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat. Add the sausage; cook, breaking up the meat, until lightly browned and cooked through, about 6 minutes. Remove the sausage to a plate using a slotted spoon.

Step 3

Add the flour to the drippings in the skillet; cook, stirring, until incorporated, 1 minute. Whisk in the milk. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Whisk in the cream cheese until smooth, then stir in the cheddar, cayenne and 1/2 teaspoon salt until melted and smooth, about 1 minute. Stir in the pasta and broccolini, sausage and pimentos.

Step 4

Preheat the broiler. Melt the remaining 1 tablespoon butter in the microwave; stir in the panko and sprinkle the mixture over the pasta. Broil until golden brown, about 3 minutes.

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