Mac and cheese is comfort food anywhere, but slip in some bourbon-honey sausage and it goes from kid-friendly to grown-up grown-up. The honey and bourbon notes weave right into a sharp cheddar sauce — sweet, savory, and a little smoky all at once.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Ingredients
16ozBourbon & Honey Smoked Sausagesliced into coins
8ozelbow macaroni
1tablespoonbutter
1cupwhole milkwarmed
2cupsshredded sharp cheddar cheese
1/2teaspoonfreshly ground black pepper
Pinchof teaspoon salt
Chopped chivesfor serving
Instructions
Boil the pasta. Cook the macaroni in well-salted water according to package directions. Drain and set aside.
Brown the sausage. While the pasta cooks, heat a skillet over medium and brown the sausage coins, 3–4 minutes per side, until the glaze starts to caramelize. Transfer to a plate.
Build the sauce. In the empty pasta pot over low heat, melt the butter and stir in the warm milk. Add the cheese a handful at a time, stirring after each addition until smooth and glossy.
Bring it together. Fold the drained pasta and sausage into the cheese sauce. Season with pepper and a pinch of salt. Stir until everything is coated.
Finish and serve. Spoon into bowls and shower with chives. Best eaten right out of the pot.