Categories: Side Dishes
Ingredients
- 4 tbsp unsalted butter, plus more for the dish
- 3/4 lb medium pasta shells
- 1/2 cup diced onion
- 6 ozs chicken apple sausage, sliced 1/2" thick
- 1 tbsp mustard powder
- 1/4 tsp cayenne pepper
- 1/4 cup all purpose flour
- 3 cups apple juice
- 1 lb monterey jack cheese, shredded (4 cups)
- 1/2 lb extra sharp cheddar cheese, shredded (2 cups)
- 1/2 cup sour cream
- 1 sleeve Ritz crackers, crushed
Directions
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Preheat oven to 350 degrees. Butter 2 1/2 quart baking pan. Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain and set aside.
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Melt butter in large saucepan medium high. Add onions, cook until soft. Add sausage, mustard powder, cayenne pepper and 1 tsp salt. Cook stirring until sausage is golden. Stir in flour and cook until toasted. Stir in apple juice, stirring until thickened slightly.
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Slowly stir about 3/4 each of the cheeses into the saucepan until smooth. Remove from heat. Stir in pasta and sour cream. Pour mixture into prepared baking dish. Sprinkle with crackers and rest of cheese. Bake until bubbly 25-30 min.