Categories: Pasta
Ingredients
- Kosher salt
- 8 oz elbow macaroni
- 1 bunch broccolini, chopped
- 3 tbsp unsalted butter
- 3 links Italian chicken sausage, casings removed
- 2 tbsp flour
- 1 3/4 cup milk
- 3 oz cream cheese
- 1 3/4 cups shredded Cheddar
- 1/4 tsp cayenne pepper
- 4 oz jar chopped pimientos, drained
- 1/4 cup panko
Directions
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Bring a large pot of salted water to a boil. Add the pasta and cook as directed, adding the broccolini during the last 2 minutes of cooking. Drain and set aside.
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Meanwhile, melt 2 tbsp butter in a medium ovenproof nonstick skillet over medium heat. Add the sausage; cook, breaking up the meat, until lightly browned and cooked through, about 6 minutes. Remove the sausage to a plate using a slotted spoon.
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Add the flour to the drippings in the skillet; cook, stirring, until incorporated, 1 minute. Whisk in the milk. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 3-5 minutes. Whisk in the cream cheese until smooth, then stir in the Cheddar, cayenne and 1/2 tsp salt until melted and smooth, about 1 minute. Stir in the pasta and broccolini, sausage and pimientos.
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Preheat the broiler. Melt the remaining 1 tbsp butter in the microwave; stir in the panko and sprinkle the mixture over the pasta. Broil until golden brown, about 3 minutes.