- 6
- 30 mins
- 95 mins
Ingredients
- 4 tbsp unsalted butter, plus more for the dish
- Kosher salt
- 3/4 lb medium pasta shells
- 1/2 c diced onion
- 6 oz. chicken apple sausage, sliced 1/2" thick
- 1 tbsp mustard powder
- 1/4 tsp cayenne pepper
- 1/4 c all purpose flour
- 3 c apple juice
- 1 lb monterey jack cheese, shredded
- 1/2 lb extra sharp cheddar cheese, shredded
- 1/2 c sour cream
- 35 small crackers, crushed
Preparation
Step 1
Preheat the oven to 350 degrees F. Butter 2 1/2 qt. baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 mins. Drain and set aside.
Meanwhile, melt the butter in a large saucepan over medium high heat. Add the onion and cook until soft, about 3 mins. Add the sausage, mustard powder, cayenne and 1 tsp salt and cook, stirring, until the sausage is golden, about 3 mins. Stir in the flour and cook, stirring, until lightly toasted, about 2 mins. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more mins.
Slowly stir about three quarters each of the monterey jack and cheddar cheeses into sauce until smooth, about 2 mins. Remove from the heat. Stir in the pasta and sour cream. Pour the mixture into the baking dish. Sprinkle with the crushed crackers and remaining cheese. Bake until bubbly, 25-30 mins. Let rest 10 mins before serving.