Rustic Fried Sage and Chicken Apple Sausage Mac-n-Cheese with Autumn Chutney    1 thumbs up

Ingredients

16 ounces - corkscrew-shaped pasta

2-1/2 teaspoons - salt, divided

16 ounces - Tillamook® Vintage White Extra Sharp Cheddar cheese, shredded

1 tablespoon - olive oil

1/4 cup - fresh sage leaves

12 ounces (4 3-ounce links) - Chicken with Apple Sausage links, sliced

4 tablespoons - Tillamook unsalted butter

4 tablespoons - flour

2 cups - cream

2 cups - whole milk

1/2 teaspoon - fresh ground black pepper

1/2 cup – freshly ground breadcrumbs (prefer toasted ciabatta bread or sourdough)

Autumn Chutney:

1- 1/2 cup - chopped Granny Smith apples, cored and peeled

3/4 cup - chopped Golden Delicious apples, cored and peeled

1/4 cup - diced onion

1 teaspoon - minced ginger

1/3 cup - granulated sugar

1/2 teaspoon - salt

1/8 teaspoon - red pepper flakes

1 1/4 cup - apple cider

1/4 cup - apple cider vinegar

1/2 cup - purple or red plums, pit removed and chopped

2 teaspoons – chopped fresh sage

Instructions

Preheat oven to 350 degrees F.

To prepare the pasta, fill a large pot with water and bring to a boil over high heat; add pasta and 1 teaspoon salt. Return to a boil and cook 6 to 8 minutes, or until al dente. Drain in a colander, return pasta to the pot. Add the cheese and toss to combine.

Add olive oil to a 12-inch heavy bottom skillet, heated over medium heat. Add sage leaves to the heated oil and fry until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Chop and set aside.

Using the skillet the sage was cooked in, heat over medium heat, add sausage and brown both sides, cooking about 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.

To make a sauce, add butter to the 12-inch skillet and heat over medium heat, 1 to 2 minutes, or until butter is melted. Add flour and stir continuously, using a whisk, to combine. Continue to cook over a medium heat and gradually whisk in the cream and milk. Stir continuously to prevent scorching; cook 6 to 8 minutes, or until starting to thicken. Remove from heat, and stir in 1-1/2 teaspoon salt, black pepper, cooked sage and sausage.

Pour sauce over the pasta, and stir until well combined. Spray a 3-quart baking dish with non-stick spray; pour the pasta mixture into the baking dish and sprinkle breadcrumbs over the top. Bake in a pre-heated oven for 30 minutes, or until hot and beginning to bubble.

Meanwhile, to make the chutney, combine apples, onion, ginger, sugar, salt, pepper flakes, cider and vinegar in a 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until soft apples start to break down. Stir in plums and simmer for 5 minutes longer or until plums start to soften and chutney is thickened. Remove from heat and stir in sage. Serve chutney on the side or over the mac-n-cheese.