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unsalted butter kosher salt pasta shells onion chicken apple sausage mustard powder cayenne pepper all-purpose apple juice cheese Cheddar cheese sour cream butter crackers
Viewed: 53 - Published at: 6 years agoIngredients
- 4 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 3/4 pound medium pasta shells
- 1/2 cup diced onion
- 6 ounces chicken-apple sausage, sliced 1/2 inch thick
- 1 tablespoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 3 cups apple juice
- 1 pound monterey jack cheese, shredded (4 cups)
- 1/2 pound extra-sharp cheddar cheese, shredded (2 cups)
- 1/2 cup sour cream
- 35 small butter crackers (1 sleeve Ritz), crushed
Method
- Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish.
- Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes.
- Drain and set aside.
- Meanwhile, melt the butter in a large saucepan over medium-high heat.
- Add the onion and cook until soft, about 3 minutes.
- Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes.
- Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes.
- Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.
- Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes.
- Remove from the heat.
- Stir in the pasta and sour cream.
- Pour the mixture into the prepared baking dish.
- Sprinkle with the crushed crackers and the remaining cheese.
- Bake until bubbly, 25 to 30 minutes.
- Let rest 10 minutes before serving.
- Photograph by Kang Kim
