Sausage, Leek & Gruyere Pasta Casserole
shared by Jennifer
Details:
-
PT1H
- Prep Time: 1 Hour PT1H30M
- Cook Time: 1 Hour 30 Minutes PT2H30M
- Total Time: 2 Hours 30 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Boil the pasta in heavily salted water for six minutes, then drain and rinse with cool water. Set aside. In a heavy skillet over medium high heat, break up
Ingredients:
- 12 oz package Johnsonville® breakfast sausage
- 8 oz sliced cremini mushrooms
- 1/2 lb dry cavatappi or macaroni noodles (about 2 heaping cups)
- 6 oz extra sharp white cheddar cheese
- 6 oz smoked gruyere cheese (if you can't find smoked, just use a mild gruyere)
- 4 oz muenster cheese
- 2 leeks, sliced (whites and pale green parts only)
- 1 bay leaf
- 2 tsp chopped fresh sage
- 1 tsp chopped fresh thyme
- 3 cups whole milk
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp dry mustard
- 1 tsp smoked paprika
- 1/4 tsp freshly grated nutmeg
- 1 tsp Worcestershire sauce
- Pinch of cayenne
- 1/2 cup seasoned panko crumbs
- 2 tbsp truffle butter (or use additional unsalted butter)
- 1 tsp chopped parsley, optional
- Black pepper, as needed
- Kosher salt, as needed
Directions:
- Boil the pasta in heavily salted water for six minutes, then drain and rinse with cool water. Set aside.
- In a heavy skillet over medium high heat, break up the sausage and cook until it begins to brown. Once you don't see any pink, add the mushrooms. Continue to cook until both sausage and mushrooms are well browned, about fifteen minutes. Any ground breakfast, sage or Italian flavored sausage would work here!
- Transfer the sausage and mushrooms to a paper towel lined bowl to blot excess grease. Add the leeks to the skillet. Make sure you thoroughly wash leeks before using them as they can hold a lot of grit in between the layers.
- Season the leeks with a pinch of salt and pepper. Cook just for a minute or two until softened, then add the milk, bay leaf, sage and thyme.
- On low heat, let the milk steep with the leeks and bay leaf for about ten minutes until the milk is steaming (it shouldn't be hot enough to bubble.)
- Over medium heat, melt three tablespoons of unsalted butter and then add the flour. Whisking constantly, cook for a minute until the roux is bubbly and slightly golden. Carefully add the warm milk and leek mixture, quickly whisking again to incorporate. It should thicken almost instantly but if not, give it a few minutes over medium heat, whisking frequently, discard the bay leaf. Season the sauce with the mustard powder, smoked paprika, freshly grated nutmeg, Worcestershire sauce and cayenne. Add plenty of black pepper and salt to taste.
- When it meets your approval, take the pot off the heat. Add half of the shredded cheese mixture, stirring until melted. Stir in the cooked noodles, sausage and mushrooms.
- Preheat your oven to 350° F. Butter your casserole dish with a teaspoon of butter to begin assembly. Spoon half of the pasta mixture into your dish, followed by half of the remaining cheese. Repeat with the rest of the pasta, topping with the last of the cheese.
- Melt the remaining couple tablespoons of butter and toss with your panko crumbs. Lightly sprinkle them over the casserole.
- Bake for 30 minutes or until bubbly!