Chicken Cordon Bleu Mac and Cheese

Chicken Fajita Mac and Cheese

Eggplant Parm Mac and Cheese

Pulled Pork Mac and Cheese

Carbonara Mac and Cheese

Pancetta Mac and Cheese Panini

Baked Potato-Style Mac & Cheese

Lasagna Macaroni and Cheese

Spinach and Artichoke Mac and Cheese

Brisket Macaroni and Cheese

Pepperoni Pizza Mac and Cheese

Sausage and Leek Mac and Cheese

Day 20

Featured Wisconsin Cheeses: Parmesan, Asiago

By What’s Gaby Cooking

Mac and Cheese is seriously one of my favorite comfort meals of all times! I mean just think of all that cheese!! The possibilities are endless.

This Sausage and Leek Mac and Cheese with Asiago and Parmesan is one of my favorites. The sweet Italian chicken sausage is sautéed with a ton of leeks. Having this as a base to the mac and cheese just makes the dish all the more delicious. The fennel inside of the sausage gives it that extra little depth of flavor and the leeks are delectable.

This one is sure to be a hit with your friends and family. Plus, here’s the best part… the whole thing can be ready within 20 minutes! Talk about a quick and delicious weeknight meal.

Happy Mac and Cheese eating!

Sausage and Leek Mac and Cheese with Asiago and Parmesan
Serves 6-8

Ingredients:

1 pound sweet Italian chicken sausage, casings removed
4 leeks, white and light green parts only, halved lengthwise, rinsed and sliced into 1/4 inch pieces
2/3 cup white wine
1 tablespoon butter
Kosher salt and pepper
1 pound orecchiette pasta
1 cup (4 ounces) Wisconsin Parmesan, finely shredded
1 cup (4 ounces) Wisconsin Asiago, finely shredded
1/2 cup reserved pasta water

Directions:

In a large skillet, sauté the sausages over medium-high, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add chopped leeks to sausage in skillet and cook until softened, about 5 more minutes. Add wine and cook, stirring frequently and scraping up any brown bits on the bottom of the pan, until mostly evaporated. Stir in butter and season to taste with salt and pepper.

Meanwhile, in a large pot of boiling water, cook pasta according to package instructions. Reserve 1/2 cup pasta water. Drain pasta, return to pot, add sausage mixture, and toss to combine, adding reserved pasta water as needed to thicken sauce. Toss in the shredded Parmesan and Asiago. Adjust salt and pepper as needed and serve.