Super Creamy Spicy Sausage Mac ‘n Cheese

Bring a large pot of water to a boil. Salt, add pasta and cook until al dente. If using orecchiette, cook about 8-9 minutes.

Meanwhile, in a large skillet over medium high heat, break sausage up into pieces and cook until browned (you may want to add a bit of olive oil while sauteing depending on the fat content of the sausage).

Add peppers, scallions and zucchini and saute for another 4-5 minutes until softened.

Add spices and flour and toss together until flour is fully incorporated. Add milk and cheese next and stir all together until cheese is melted.

At this point the pasta should be done cooking. Drain well, reserving about a cup of the cooking water in a separate bowl (see note below) and add pasta to the pan. Toss to coat pasta in cheesy mixture completely.

Add grape tomatoes and season with salt and pepper to taste.

Serve immediately.

Note: Keep pasta cooking liquid for reheating. Mac ‘n cheese has a tendency to dry up once refrigerated and reheated. Use some of the pasta water to help “loosen” it up a bit again when reheating or if not serving immediately.