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chicken sausage mac & cheese w/apple sage chutney

DenverJones avatar
Recipe by
Ann JONES
@DenverJones
Geneva, IL

I created this recipe for a macaroni and cheese for a fall family dinner and ever since has been a favorite. The sharp cheddar contrasts well with the tangy chutney.

yield 10 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For chicken sausage mac & cheese w/apple sage chutney

  • APPLE SAUSAGE MAC AND CHEESE
  • 1 Tbsp
    olive oil
  • 1/4 c
    fresh sage leave
  • 8 oz
    chicken apple sausage links, sliced
  • 16 oz
    shell-shaped dry pasta
  • 4 Tbsp
    butter
  • 2 c
    half and half
  • 2 c
    whole milk
  • 2 c
    extra sharp white cheddar cheeses, shredded
  • 2 c
    smoked gouda, shredded
  • 2 tsp
    salt, divided
  • 1/2 tsp
    black pepper
  • 1/2 c
    fresh breadcrumbs
  • APPLE SAGE CHUTNEY
  • 2
    granny smith apples, peeled and chopped
  • 1
    golden delicious apple, peeled and chopped
  • 1/4 c
    yellow onion, diced
  • 1/2 tsp
    salt
  • `1/8 tsp
    red pepper flakes
  • 1/4 c
    apple cider vinegar
  • 1 c
    apple cider or apple juice
  • 2 tsp
    fresh sage, chopped

How To Make chicken sausage mac & cheese w/apple sage chutney

  • 1
    Preheat oven to 350 degrees F.
  • 2
    In a heavy skillet over medium heat add oil. Fry sage leaves until crispy, 3-5 minutes. Transfer to paper towels to drain. Coarsley chop and set aside. Using same skillet, over medium heat, add sausage and cook until brown on both sides,3 to 5 minutes. Transfer to paper towels to drain.
  • 3
    In a large pot bring 4 quarts of water to a boil. Add 1 teaspoon salt and pasta. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente - about 10 minutes. Drain pasta in a colander. Set aside.
  • 4
    Prepare sauce while pasta is cooking. In a large heavy saucepan over medium heat, melt butter. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add cream and milk and bring just to a boil, continuing to whisk. Reduce heat and simmer, whisking often until sauce begins to thicken. Remove from heat and add cheese, 1 teaspoon salt and pepper. Stir until cheese is melted and smooth. Gently stir in pasta, reserved sage and sausage. Stir until well combined. Add sauce, pasta, sage and sausage into large baking dish and stir to combine. Top evenly with breadcrumbs.
  • 5
    Bake for 25-30 minutes until cheese is bubbly and top begins to brown.
  • 6
    To make the chutney, in a 2-quart saucepan over medium-high heat combine apples, onion, ginger, sugar, salt, pepper flakes, cider and vinegar. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples soften and begin to break down, about 10 minutes. Remove from heat and stir in sage. Serve directly on the mac and cheese or on the side.
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