Smoked Sausage Mac and Cheese
< 15 minutes
< 30 minutes
1 tablespoon olive oil
1 medium onion, finely chopped
1-½ teaspoons salt, divided
1 package (16 ounces) uncooked cavatappi pasta
1 package (13 ounces) BUTTERBALL® Hardwood Smoked Turkey Sausage, cut into 1/4-inch slices
5 cups water
4 tablespoons butter, divided
1 clove garlic, minced
1 cup panko bread crumbs
4 cups (16 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup evaporated milk
- 1.Heat oil in electric pressure cooker on Saute medium. Add onion; cook 5 to 7 minutes or until golden brown. Add 1 teaspoon salt; cook and stir 1 minute. Add pasta, sausage and 5 cups water; mix well. Cover and cook on Manual/High 5 minutes.
- 2.Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Add panko and remaining ½ teaspoon salt; cook and stir 2 minutes or until panko is golden brown.
- 3.Use quick release to release pressure. Remove lid and turn pot to Saute. Add cheeses, milk and remaining 2 tablespoons butter; cook until cheeses are melted and mixture is smooth. Turn off pressure cooker. Let stand, uncovered, 5 to 10 minutes or until sauce is thickened and absorbed, stirring occasionally. Top with panko mixture.