Spicy Sausage Mac n’ Cheese
1 tablespoon olive oil
½ lb smoked sausage, sliced
½ yellow onion, medium diced
2 cloves garlic, minced
2 cups chicken stock
1 can ro-tel
1 cup heavy cream
16 oz pasta (small shells)
pepper, to taste
1 cup monterey jack cheese, shredded
1/3 cup scallions, thinly sliced
- Add the oil to an oven-safe pan over medium-high heat until just smoking.
- Add the sausage and onions; cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add the stock, ro-tel, cream, pasta and pepper. Stir and bring to a boil.
- Reduce the heat to medium-low and cover the pan. Simmer until pasta is tender, about 8-10 minutes or until sauce is thickened.
- Remove the pan from the heat and stir in 1 cup of the cheese and scallions.