Pumpkin Sausage Mac and Cheese

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

NO



Inspired by the fall harvest, this mac and cheese recipe looks as great as it tastes. Pumpkin and aged cheddar complement the savory breakfast sausage.


 Enjoy these main ingredient substitutions:

ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 teaspoon sage
1/2 teaspoon fennel
1/2 teaspoon thyme
1 lb. medium pasta shells
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 (15 oz) can pumpkin puree
8 oz (approximately 2 cups) aged cheddar, shredded
4 oz cream cheese
1 cup walnuts, chopped
1 tablespoon extra-virgin olive oil
DIRECTIONS
Preheat oven to 350˚F.

In large skillet, cook sausage, sage, fennel and thyme, breaking sausage apart into crumbles as it cooks. Once browned, remove sausage to paper towel-lined plate and set aside.

In large pot, cook pasta according to package directions in salted water to al dente. While pasta is cooking, in another large pot, melt butter over medium-high heat. Once melted, add flour and stir; cook 2 minutes to cook off starchy flavor. Slowly add milk and heat until thickened, stirring periodically. Once milk has thickened, stir in pumpkin puree, cheddar and cream cheese. Remove from heat once cheese has melted.

Drain pasta and transfer to 3 1/2-quart casserole dish. Stir in sausage and pumpkin cheese sauce, coating evenly. In small bowl, combine walnuts and extra virgin olive oil; sprinkle over pasta.

Bake on center rack 20 minutes. Serve immediately. Leftovers can be stored up to 3 days in airtight container in refrigerator.

Ingredients

Directions

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 teaspoon sage
1/2 teaspoon fennel
1/2 teaspoon thyme
1 lb. medium pasta shells
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 (15 oz) can pumpkin puree
8 oz (approximately 2 cups) aged cheddar, shredded
4 oz cream cheese
1 cup walnuts, chopped
1 tablespoon extra-virgin olive oil
Preheat oven to 350˚F.

In large skillet, cook sausage, sage, fennel and thyme, breaking sausage apart into crumbles as it cooks. Once browned, remove sausage to paper towel-lined plate and set aside.

In large pot, cook pasta according to package directions in salted water to al dente. While pasta is cooking, in another large pot, melt butter over medium-high heat. Once melted, add flour and stir; cook 2 minutes to cook off starchy flavor. Slowly add milk and heat until thickened, stirring periodically. Once milk has thickened, stir in pumpkin puree, cheddar and cream cheese. Remove from heat once cheese has melted.

Drain pasta and transfer to 3 1/2-quart casserole dish. Stir in sausage and pumpkin cheese sauce, coating evenly. In small bowl, combine walnuts and extra virgin olive oil; sprinkle over pasta.

Bake on center rack 20 minutes. Serve immediately. Leftovers can be stored up to 3 days in airtight container in refrigerator.