Categories: Pasta
Ingredients
- Kosher salt
- 12 oz. cavatappi
- 1 cup crushed cheese crackers
- 2 1/4 cups milk
- 10 oz. bulk sweet Italian sausage
- 3 tbsp. grated Parmesan
- 2 tbsp. all-purpose flour
- 8 oz. sharp cheddar, shredded
- 2 oz. Velveeta, cut into 1/2-inch cubes
- 1/2 tsp Dijon
Directions
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eheat the oven to 425. Line a baking sheet with parchment paper; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as directed for al dente. Reserve 1/2 cup cooking water, then drain. Reserve the pot.
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Meanwhile, combine 1/2 cup crushed cheese crackers and 1/4 cup milk in a medium bowl; let sit until slightly softened, about 10 minutes. Add the sausage and 2 tbsp. Parmesan and mix well to combine. Form the sausage mixture into 1-inch meatballs; arrange on the prepared pan. Bake until golden and cooked through, 6 to 8 minutes.
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Add the flour and remaining 2 cups milk to the reserved pot and whisk until smooth. Bring to a simmer over medium-high heat and cook, whisking, until slightly thickened, 8 to 10 minutes. Remove from the heat, add the cheddar and Velveeta and stir until smooth. Stir in 3/4 tsp salt and Dijon.
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Add the pasta and 1/4 cup of the reserved cooking water to the cheese sauce and stir to coat. Add the meatballs and stir to coat; thin with the remaining 1/4 cup cooking water, 1 tbsp. at a time, if needed.
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Combine the remaining 1/2 cup crushed cheese crackers and 1 tbsp. Parmesan in a small bowl. Divide the mac and cheese among bowls and sprinkle with the cracker mixture.