“I got this out of a magazine at work. I haven't tried it yet.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Coat a broiler safe 9x13 baking dish with non stick spray.
  3. Cook rigatoni.
  4. Cook apple chicken sausages; set aside.
  5. Add 1 tablespoon butter to skillet and saute apples and onion for 5 minutes.
  6. Remove from heat; add cooked sausage, salt and pepper.
  7. Add to drained pasta in pot.
  8. Melt the remaining 2 tablespoons butter in a medium sauce pot.
  9. Whisk in flour and cook for 1 minute.
  10. Pour in milk and Dijon mustard and bring to a simmer.
  11. Cook 3 minutes, whisking occasionally.
  12. Remove from heat.
  13. Whisk in shredded cheddar cheese.
  14. Add to pasta pot.
  15. Pour mixture into a 9x13 baking dish.
  16. Top with Panko bread crumbs.
  17. Bake at 350 degrees Fahrenheit for 25 minutes.
  18. Turn oven up to broil; broil for 3 minutes to brown the breadcrumbs.

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