White Cheddar Mac and Cheese with Sausage and Sun-Dried Tomatoes



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2½ cups milk
2½ cups heavy cream
12 oz. white cheddar, grated
8 oz. crumbled and cooked Italiain sausage,
3 oz. crumbled cambazola cheese
½ cup chopped sun-dried tomatoes
½ cup caramelized onions
⅓ cup thinly sliced scallions
4 slices cooked bacon, chopped
Kosher salt and freshly ground black pepper, to taste
cayenne to taste
Freshly grated nutmeg, to taste
1 lb. cavattapi or macaroni, cooked al dente
½ cup panko bread crumbs


Heat oven to 350°. Heat butter in a 6-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 2 minutes. Add milk and cream; simmer. Cook until thickened, about 2 minutes. Remove from heat and stir in ¾ of the cheddar along with the ham, blue cheese, tomatoes, onions, scallions, and bacon; season with salt, pepper, Tabasco, and nutmeg, and stir in pasta. Transfer mixture to a 9″ x 13″ baking dish. Sprinkle with remaining cheddar. Top with bread crumbs; bake until golden, about 25 minutes.

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