Sausages / Hors d'oeuvres

Cauliflower Mac and Cheese with Chicken Sausage

with Chicken Merguez - Chicken Sausage with Harissa

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Ingredients

3 links Chicken Merguez

1 tbspMoutarde de Dijon

12 head cauliflower, cored and broken into florets (about 3 cups)

2 cups water

2 cups skim milk, divided

8 oz whole wheat medium shells (penne or fusilli also work well)

1 cup grated sharp cheddar cheese, divided

14 tsp cayenne pepper

12 tsp kosher salt

1 cup grated provolone cheese, divided

14 cup grated Parmesan cheese

Directions

​Combine the cauliflower florets, water, and 1 cup of the milk in a Dutch oven or medium saucepan and bring to a boil. Lower to a simmer, cover with a lid, and cook for 20 minutes or until the cauliflower is very tender.

Meanwhile, bring a separate pot of salted water to a boil for the pasta. Once boiling, add the pasta and cook until a few minutes shy of al dente. (You want it undercooked and still firm, dudes—it’s going to cook more in the oven.) Drain and set aside.

Preheat the oven to 375°F

Drain the cauliflower, discarding the cooking liquid, and transfer to a blender or food processor. Puree until very smooth; you should have a little more than 1 cup of puree. Return the cauliflower puree  to the Dutch oven over medium-low heat and whisk in the remaining 1 cup milk, Dijon, salt, and cayenne. Slowly add ¾ cup of the cheddar, ¾ cup of the provolone, and the Parmesan and whisk until the cheese has completely melted and the sauce is nice and smooth.

Heat a medium skillet over medium heat. When hot, add the diced chicken sausage and cook for 5 to 6 minutes until lightly browned.

Stir the chicken sausage into the cauliflower cheese sauce. Taste and season with a little extra salt and cayenne if necessary, then stir in the pasta.

Transfer everything to a 9 x 9-inch baking dish or a 10- to 12-inch ovenproof skillet. (It will seem like there is too much sauce, but the pasta will soak up a lot of it in the oven. Go with it.) Top with the

remaining ¼ cup cheddar and ¼ cup provolone.

Recipe credits : Serena Wolf