This blog post is in collaboration with Heinen’s Grocery. As a Heinen’s Contributor I am honored to bring you all delicious recipes for your families to enjoy!
I am so excited to finally share my Mac n’ Cheese recipe with you all! Perhaps you’ve seen it before on my Instagram Stories done with cheddar cheese for a classic, as my kids would say, “orange” Mac n’ cheese. What I love most about this recipe is that once you learn how to make the cheese sauce, it is the foundation to give you the power to completely change the direction this dish goes.
- Cheddar Mac n’ Cheese with Rotisserie Chicken + Broccoli
- White Cheddar Mac n’ Cheese with Mushrooms + Spinach
- Taco Mac n’ Cheese with ground beef, peppers + taco spices
- Roasted Vegetable White Mac n’ Cheese
The list goes on and on! I love that you can completely changed adapt this recipe to exactly what you think your family will enjoy the most. This White Cheddar Mac n’ Cheese with Sausage + Spinach is SO delicious! I ate it so fast I nearly gave myself hiccups.
Ingredients:
- 1 box Heinen’s Cavatappi Pasta (bowtie and penne work great too!)
- 6oz Heinen’s Baby Spinach
- 12 oz package of Niman Ranch Apple Gouda Sausage, sliced into coins
- 8oz Heinen’s Monterey Block Cheese, shredded
- 8oz Heinen’s Sharp White Cheddar Block Cheese, shredded
- 1 1/2 cup Half + Half
- 1 1/2 cup Whole Milk
- 3 Tbsp Flour
- 1 tsp Garlic Powder
- 1 Tbsp Dijon Mustard
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
You will need only two pans for this dish. One to start the cheese sauce in, and the other to boil the pasta. Once the pasta is cooked and drained, you will use that same pot to warm through the sausage and spinach.
1. Bring a pot of water to a boil, once boiling, salt the water generously and add the Cavatappi pasta to the boiling water and set a timer for 10 minutes.
2. In the second pot, or dutch oven, add the milk, half and half, flour, garlic powder, dijon, salt and pepper. Whisk vigorously to ensure that the flour has been absorbed by the milk. Let this sit, without any heat on – until you have 5 minutes left cooking with the pasta.
3. At the 5 minute mark, turn on the heat to LOW on your cheese sauce base. Let it warm through for the remaining 5 minutes of the pasta cooking.
4. When pasta is done, reserve 1/2 a cup of pasta water. Drain pasta, and set to the side.
5. NOW it is time to crank up the heat to your cheese sauce base, medium heat, and bring it to a simmer, whisking frequently, you’ll want it to gently bubble.
6. While this is cooking, in the pot you cooked the pasta, add the sliced sausage and the entire package of spinach with a tablespoon of olive oil over medium. Stir together and within 4-5 minutes the spinach will wilt and the sausage will be warmed through.
7. By the 5 minute mark, you can shut off the spinach and sausage and turn your attention to the cheese sauce base. At this point, the sauce base will be simmering, bubbling and thickened greatly.
8. Turn the heat to LOW and add the shredded cheeses, stirring until melted completely.
9. ADD the cooked pasta, stir everything together to coat the pasta. If you feel that your sauce is too thick, simply add the half of the 1/2 cup of reserved pasta water to thin it out a bit.
10. ADD the cooked sausage and spinach, stir together to combine.
That is it! Enjoy!