Spicy Macaroni and Cheese with Hot Italian Sausage

Yield: Yield: 6 orders


1.5 lbs Prima Porta Hot Italian Sausage Rope (SKU: 3013), small diced
2 lbs penne pasta
3 lbs Velveeta
1 lb cream cheese
1/4 lb sweet butter
2 cups half & half
Sea salt or kosher salt to taste
Freshly cracked black pepper
2 shallots, minced
1 tsp. dry mustard
1 cup sharp cheddar cheese
1/2 cup bread crumbs


4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



Pre-heat oven to 350 degrees. Cook the pasta in salted, boiling salted water until al dente. Drain in a colander. Heat a large skillet over medium heat. Add 2 tsp. of corn oil. SautÈ the sausage and shallots in a saute' pan until crisp. Remove. In a double boiler over medium heat add the Velveeta, cream cheese, butter, half & half & dry mustard and cook until melted and well blended, about 15 minutes. Pour the drained pasta into the cheese sauce and add the sausage and shallot and mix well. Add to a 5-quart casserole dish.  Top with cheddar cheese and bread crumbs and bake for 25 minutes or until golden brown and hot.