Food NEtwork Star and cookbook author Trace Barnett made Sausage-Apple Mac & Cheese. (see recipe below) Trace's new cookbook "Tracing Roots: A Modern Approach to Living Off the Land" is available wherever you buy books. Check out Trace’s lifestyle blog at www.thebittersocialite.com .
Sausage-Apple Mac and Cheese
2 tablespoons olive oil
1 pound mild sausage
1 onion, chopped
1 apple, chopped
1 tablespoon chopped sage
2 tablespoons chopped thyme
2 cloves garlic, minced
1 1/2 pounds elbow pasta
1 1/2 cups heavy cream
1/2 cup Parmesan cheese
3 cups shredded aged white cheddar cheese
1 cup Gruyere cheese
8 tablespoons butter
2 tablespoons flour
1 cup reserved pasta water
Coarse salt and
freshly ground pepper
Breadcrumbs, for topping
1. Preheat oven to 400 degrees.
2. Heat olive oil in a large skillet over medium-high heat. Add sausage, onion,
and apple. Cook until sausage is browned and onions are translucent, about
5–7 minutes. Add herbs and garlic. Cook just until garlic is fragrant, stirring
constantly, about 30 seconds.
3. Prepare pasta according to package instructions; reserve 1 cup of pasta water.
Drain pasta and return to pot; reduce heat to low. Add cream, cheeses, and
butter. Stir well to combine and ensure that all cheese has melted. Transfer
sausage mixture to pasta; stir. In a small bowl, dissolve flour into the reserved
pasta water, careful to break apart any lumps. Gradually add pasta water to
pasta mixture. Stir well and season with salt and pepper. Simmer the mac and
cheese until thickened and creamy, about 8–12 minutes. Remove from heat.
4. Grease a 9”-by-13” casserole dish and transfer the contents of the pot to the
dish. Top with breadcrumbs and additional cheese, if desired. Cook uncovered
for 25–30 minutes, or until bubbling and golden brown on top.