People_USA_April_24_2017

Ta l e g g i o

Mac ’n’ Cheese

with Sausage

THE FORMERGREAT BRITISH BAKING

SHOWCHAMP AND AUTHOR OF

PERFECT PLATES IN 5 INGREDIENTS

OFFERS A CROWD-PLEASER

JOHN WHAITE

11 ⁄ 2 lbs. fresh Italian sausage

with fennel

12 oz. uncooked fusilli or rotini pasta

2 (12-oz.) cans evaporated milk

14 oz. taleggio cheese, cut

into 1-in. pieces

1 ⁄ 2 tsp. sea salt

1 tsp. coarsely ground black pepper

41 ⁄ 2 oz. fresh mozzarella cheese,

cut into 1-in. pieces

1.Preheat oven to 425°. Roast sausages

in a 13x9-inch baking dish until

cooked through and slightly browned,

25 to 30 minutes. Remove sausages

from baking dish to a cutting board, and

let stand until cool enough to handle.

2.While sausages roast, cook pasta in a

large saucepan according to package

directions. Drain and set aside.

3.Reduce oven temperature to 400°.

Cut sausages into^1 ⁄ 2 -inch pieces.

4.Pour evaporated milk into

saucepan; bring to a simmer over

medium. Add taleggio in batches,

stirring until melted and smooth

after each addition. Stir in salt,

pepper, sliced sausages and pasta.

5.Pour pasta mixture into same baking

dish. Evenly sprinkle mozzarella on

top of pasta mixture. Bake in oven until

sauce is bubbling and mozzarella is

melted and browned, 35 to 40 minutes.

Serves: 6

Active time:20 minutes

Total time:1 hour, 30 minutes

*salt, pepper and oil are freebie ingredients!

food

TAKE

5

All you need

are these five

ingredients!* Italian sausage fusilli pasta evaporated milk taleggio cheese mozzarella

Photograph by LINDA PUGLIESE PEOPLE April 24, 2017 89

FOOD STYLIST: TORIE COX; PROP STYLIST: HEATHER CHADDUCK HILLEGAS; INSETS, CLOCKWISE FROM BOTTOM LEFT: COURTESY HELEN CATHCART;

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