SAUSAGE AND CAULIFLOWER MAC AND CHEESE
          
Ingredients:
 
  • ½ pound Swaggerty’s Farm Sausage
  • 1 pound cooked pasta, bowtie, penne or macaroni
  • 4 Tablespoons butter
  • 2 tablespoons AP flour
  • 2 cups milk
  • ¼ teaspoon grated nutmeg
  • Salt and pepper
  • 1 cup whole milk ricotta cheese
  • ½ cup Swiss cheese
  • 1 cup shredded sharp cheddar cheese – divide in ½
  • ½ head cauliflower cut into florets and steamed (or a bag of pre-cut florets)
 
Directions:
 
  • Preheat oven to 350°.
  • Melt butter. Stir in flour until well mixed.
  • Add milk, whisk to combine.
  • Cook until mixture is thickened. Stir in nutmeg, salt and pepper. Pour into large bowl.
  • Add ricotta, cooked pasta, Swiss cheese, ½ of cheddar cheese and mix well.
  • Stir in browned sausage and steamed cauliflower.
  • Pour into casserole dish. Top with remaining cheddar cheese.
  • Cover with foil and bake 30 minutes.
  • Remove foil and continue to bake for another 10-15 minutes until mixture is hot and bubbly, and cheese is browned.