Good for the soul -- my mac and cheese may get you to heaven a little early. Inspired by a a recipe served in Le Bistro D' À Côté in the 17th Arrondissement, I Americanize it with a little turkey sausage and peas.
Ingredients
- 1 pound rigatoni or other ridged pasta tubes
- 1 pound turkey sausage, casings removed
- 3 cups creme fraiche
- 2 cups milk
- Pepper
- 3 cups gruyere cheese, shredded
- ½ bag (8 ounces) frozen peas, thawed
- ½ cup parmesan cheese, grated
Directions
- 1Heat the oven to 425 degrees and butter a 12" cazuela or a 13 x 9 x 2" baking pan.
- 2Remove the skins and crumble the sausage into a hot frying pan and brown. When sausage is cooked through, remove and drain on a paper bowl.
- 3Cook the rigatoni al dente to package directions. Drain and put pasta in a large mixing bowl.
- 4Whisk together the creme fraiche and milk and add to pasta bowl with sausage, gruyere, peas and pepper. Spread mixture in cazuela or baking pan. Sprinkle top with parmesan cheese and bake for 50 - 60 minutes until browned and most of the liquid is absorbed. It will be a little runny but will set up as it cools. Allow to sit for 10 minutes before serving.
