Tuesday, September 22, 2009
...and now for something completely delicious.
Baked Penne & Beecher's Flagship Cheese with Spicy Lamb Sausage -or-
Mac N' Cheese with Sausage (depends on whether you're feeling fancy or not)
16 oz. penne pasta
1/2 lb. spicy lamb sausage (merguez would work as well)
3 cups half and half
3 Tbsp. butter
3 Tbsp AP flour
kosher salt and fresh ground black pepper tt
1 tsp pimenton picante
2 1/2 - 3 cups Beecher's Smoked Flagship cheese, grated (or mix it up with your favorites)
1 cup fine bread crumbs
1 Tbsp butter, melted
Preheat oven to 350 degrees F. Grease a 9 x 12 baking dish. Cook pasta in salted boiling water until cooked al dente. Set aside. Meanwhile, brown sausage whole in a skillet until just cooked through. Let the meat rest before slicing. Heat butter in a heavy saucepan over medium-high heat.
Whisk in the flour making sure there are no lumps and cook the roux, stirring occasionally, for 2-3 minutes. Whisk in half and half, stirring constantly, until thickened, about 3 minutes. Season with salt and pepper and add pimenton. Remove from heat. Stir in the cheese until melted. Pour pasta into cheese sauce. Add sausage. Mix well. Pour into prepared pan. Combine bread crumbs and the Tbsp of melted butter. Sprinkle over macaroni and cheese. Bake 30 minutes until golden brown.