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PepperJack Mac + Andouille

February 6, 2015

Preparation Time: approximately 5 minutes
Cooking Time: approximately 30 minutes
Serving Size: 2x2 inch scoop; makes about 12
2 Slices on The Slice Plan

3 cups uncooked pasta of choice
6 TB butter
4 TB flour
½ tsp nutmeg, ground
½ tsp garlic powder
1 tsp salt
½ tsp pepper
1 cup sour cream
2 ½ cups 2% milk
1 lb chorizo
3 cups shredded Pepper Jack Cheese, reserving ½ cup
1 cups shredded Sharp Cheddar Cheese, reserving ½ cup
1 cup panko breadcrumbs

Preheat the oven to 350 degrees. Cook macaroni until al dente, drain, and set aside.

In a large pan, under medium heat, melt the butter and add garlic powder. Add the flour, salt and pepper, and whisk until smooth for about a minute. Stir in milk, nutmeg, and sour cream while whisking until thick. In another pan, crumble chorizo under medium heat until browned.

Stir in the cheeses (reserving ½ cup of both cheeses) until melted. Add the macaroni and mix well.

Pour into a casserole dish, sprinkle with the reserved ½ cup of Cheddar Jack Cheese and top with panko. Bake uncovered for 20-25 minutes or until bubbly. 

Turn-Out and Storage
Best when served alongside a salad with your favorite ingredients. May be stored under refrigeration for up to 5 days. You may also prepare the mixture and freeze in batches for up to 3 months.

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